Brew two cups of strong Earl Grey tea using four tea bags in boiling water; steep and set aside.

Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.

In a mixing bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, cream the butter and sugar until light and fluffy (about three minutes).

Add eggs one at a time to the creamed mixture along with vanilla extract. Slowly mix in half of the brewed tea.

Gradually fold the dry ingredients into the wet mixture, alternating with milk, then add remaining brewed tea.

Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Let cool before frosting with your choice of buttercream or whipped cream.