Courtesy of Canada.com.
Position a rack in the middle of the oven and preheat to 350 F (175 C). Butter and flour a 12-cup (1.5-L) Bundt pan or 9-inch (22.5-cm) angel food cake pan.
Sift the flour, sugar, baking soda, and salt into large bowl. In another bowl, whisk the honey, melted butter, buttermilk and eggs together. Stir the honey mixture into the flour mixture until just blended. Evenly spread the batter into the pan.
Bake cake until a toothpick inserted into the centre of the cake comes out clean, about 45 – 55 minutes. Invert immediately onto rack. Cool for 10 minutes and return the cake to the pan. Combine the brewed tea with the sugar in a small pot. Bring to a boil and remove from the heat. Stir in the lemon juice then pour over the cake in the pan. Let sit for 1/2 hour to absorb the syrup. Invert and remove from the pan. Keeps well for 4 days tightly wrapped. Freeze for longer storage.