Pour the milk in a saucepan set over low heat and dip the tea bags into it. Let it heat until the mixture comes to a boil. Set it off heat and let the mixture cool.
Pre-heat the oven to 180*C. Line two 4" round cake pans with parchment paper
In a bowl, whisk together flour, baking powder, baking soda, lemon zest and salt
In a separate bowl, beat vegetable oil and castor sugar at high speed. Bear in the lemon juice.
Add eggs, one at a time and beat well after each addition.
Mix in the milk & black tea mixture
Using a spatula, gently fold in the dry ingredients into the wet ingredients. Mix only until well combined.
Pour the batter into the prepared cake pan. Bake at 180*C for 30-40 minutes or until a skewer inserted into the center comes out clean.
Once the cakes have cooled completely, gently layer them with a generous layerof whipped cream and lemon curd. Decorate with blackberries
Recipe by Bake with Shivesh at https://bakewithshivesh.com/lemon-black-tea-cake/