Pre-heat the oven to 160C fan. Line the base and lightly oil a 900g loaf tin.
Combine the flour, salt and baking powder in a medium bowl. If you’re using loose Earl Grey tea leaves you’ll need to crush them in a pestle and mortar (the tea from a the bag tends to be much finer) Place the tea in a small bowl. Heat the milk and pour over the tea. set to one side.
Place the sugar in a bowl with the lemon zest. Rub with together, with your fingertips to release the natural oils in the lemon. Now add the eggs, infused milk, yogurt, whisk again. Finally add the oil, whisking as you pour.
Now add the remaining dry ingredients, gently whisk into the batter but don’t over mix. Pour the batter into the prepared tin.
Bake for 50-55 minutes or until golden and a cocktail stick inserted in the centre comes out clean. Leave to cool for 5 minutes, then place on a wire rack.
Mix the icing sugar with the yogurt and lemon juice, if it seems a little stiff, add more lemon juice. Pour over the cooled cake. Decorate with lemon slices and edible flowers if desired.