Heat the milk in a small saucepan until just simmering, then remove from heat. Add the tea bags and let steep for 10 minutes. Squeeze bags to extract flavor, discard bags, and let milk cool.

Preheat your oven to 350°F (175°C). Generously grease and flour a 6-cavity mini bundt pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, whisk together the sugar, eggs, Greek yogurt, vegetable oil, vanilla extract, and the cooled tea-infused milk until smooth.

Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the lemon zest. Do not overmix.

Divide the batter evenly among the mini bundt cavities, filling them about 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted into the cake comes out clean.

Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

To make the glaze, whisk the powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the cooled cakes before serving.