Directions

1. For Cake, preheat oven to 350°. Generously grease and flour 10-inch bundt pan; set aside. Microwave milk in microwave-safe cup at HIGH 1-1/2 minutes or until very hot. Add 4 Lipton® Vanilla Caramel Truffle Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; cool.
2. Beat Spread with granulated sugar in large bowl with electric mixer on medium speed until creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping sides occasionally. Alternately beat in flour mixture and tea mixture on low speed just until blended, ending with flour mixture. Pour into prepared pan.
3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove from pan and place on wire rack lined with waxed paper. Poke warm cake on all sides with wooden skewer.
4. Meanwhile, for Glaze, pour boiling water over remaining 4 Lipton® Vanilla Caramel Truffle Pyramid Tea Bags in small bowl; cover and brew 5 minutes. Remove Tea Bags and squeeze. Stir in confectioners sugar until smooth. While cake is still warm, brush with glaze until absorbed. Cool cake completely. Serve cake with Tea-Laced Whipped Cream.
5. Combine flour with baking powder in medium bowl; set aside.