Before I start all the ingredients were at room temperature.

Preheat oven to 180 degrees C. If you don’t want to bake the cake in a teabag box prepare a 6” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

Empty the teabag and grind to a fine powder by using your mortar-pestle, keep aside.

Shift flour and baking powder in a bowl.

Now mix tea powder, salt, and sugar into this, keep aside.

In another bowl mix yogurt, baking soda, lemon juice, and oil.

Now add the yogurt mixture to the dry ingredients and whisk until a lump-free batter forms.

Pour the batter into the prepared cake pan.

Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 25 minutes. Insert a wooden skewer in the middle of the cake. The cake is ready if the skewer comes out clean. If not, bake for some more time, and then check again.

Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cools completely.

When cooled, slice, serve, and enjoy!