Citron Chai-kaka

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1. 1
   Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.
2. 2
   Preheat the oven to 350° F. Grease a (9x5 inch) loaf pan.
3. 3
   In a large mixing bowl, beat together the butter, honey, and lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the vanilla. Add the whole wheat flour, almond flour, baking powder, and salt. Beat to combine. Add the steeped chai milk, beating until just combined.
4. 4
   Spoon the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover with foil.
5. 5
   Meanwhile, make the glaze. Remove the zest from the lemon and orange with a vegetable peeler in wide strips. Then thinly slice the strips. In a medium bowl, mix together the honey and 3-4 tablespoons lemon juice. Drizzle 1/2 the glaze over the warm cake.
6. 6
   To the remaining glaze, add the powdered sugar, whisk until smooth. Stir in 1/2 the lemon and orange zest. Pour the glaze over the cake. You can garnish with the remaining zest, if desired. Let set 5 minutes, slice, and enjoy warm or at room temp.