In a small saucepan, bring plant milk to a simmer. Add tea and stir. Cover and allow to steep for 7 minutes.
After 7 minutes have elapsed, strain tea through a mesh strainer into a large bowl. Press the tea leaves with a rubber spatula to get all of the tea out of them.
Add the non dairy butter to the hot tea mixture and set aside to allow butter to melt and to allow the mixture to cool a bit.
Meanwhile, grease and flour your bundt pan, making sure to get into all the crevices. This is important for getting the cake out of the pan, so take your time.
Preheat oven to 350* F
Now mix the batter: Into a medium bowl, combine flour, baking powder, baking soda and salt. Combine with a whisk.
Into the bowl with the tea and butter, add sugar, lemon juice and vanilla. Whisk to combine.
Add the flour mixture into the wet mixture and whisk until everything is combined. About 15 seconds.
Scrape the batter into the prepared bundt pan and level it out with a spatula.
Bake in a 350* oven for 45-50 minutes or until a toothpick inserted into the center of the bundt comes out clean.
Allow to cool in the pan for at least 1 hour before flipping the bundt cake onto a platter or cake stand.
Cool completely before dusting with powdered sugar and serving.