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Heat the milk in a small saucepan until simmering. Take off heat and steep 2 of the Earl Grey tea bags in the hot milk for half an hour.
Preheat oven to 325°F. Grease or line a 9x5 loaf pan with parchment paper.
If your honey is semi-solid, melt together with the butter. Using an electric hand or stand mixer cream together the butter, honey and sugar in a medium bowl. Add the eggs one at a time and beat well after each addition.
Add flour, salt, and baking powder and mix until the dry ingredients are incorporated.
Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags and mix until well incorporated.
Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
Let the loaf cool to room temperature before slicing into it.