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1
Preheat the oven to 350.
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2
In a small bowl, stir together the honey and tea; let cool.
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3
In a medium bowl, stir together the flour and baking soda.
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4
In a large bowl, using a handheld mixer at medium-high speed, beat half of the granulated sugar with the egg yolks until thick and pale, about 2 minutes.
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5
Slowly drizzle in the olive oil, beating until thickened, then beat in the honey-tea mixture and the dry ingredients in alternating batches.
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6
In another medium bowl, beat the egg whites until soft peaks form.
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7
While beating, gradually add the remaining granulated sugar and beat until stiff peaks form.
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8
Fold the egg whites into the batter until no streaks of white remain.
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9
Pour the batter into an ungreased 10-inch angel food cake pan.
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10
Smooth the top and bake for 45 to 50 minutes, until the top is dark golden brown and a toothpick inserted in the middle comes out clean.
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11
Immediately invert the cake pan onto a wire rack and let the cake cool completely.
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12
Meanwhile, stir the confectioners sugar with the lemon juice, adding 1 teaspoon at a time, to form a thick glaze.
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13
Once the cake has cooled, run a thin knife around the edge to release it from the pan.
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14
Lift out the cake by the central tube.
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15
Run a knife between the bottom of the cake and the pan, then transfer the cake to a serving plate.
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16
Drizzle with the lemon glaze and serve.
