Preheat oven to 325°F.

Using an electric mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).

Add eggs one at a time, mixing well after each addition.

Add salt, baking soda and half of the flour to the bowl; mix until well combined.

Add brewed tea, sour cream and vanilla extract; mix until well combined.

Add remaining flour and lemon zest; mix until well combined.

Scrape sides and bottom of bowl to ensure batter is well combined.

Grease and flour a 10-12 cup Bundt pan (or generously spray with baking spray and then lightly dust with flour). Transfer batter into pan.

Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 15 minutes before inverting onto a wire baking rack. Let cool completely.

To make the glaze, add confectioner’s sugar and melted butter to a medium mixing bowl; mix until well combined. Add enough brewed tea to reach desired consistency.

{Optional} Before serving, garnish with sliced lemons and mint leaves.