Preheat the oven to 180°C. Grease a 22cm bundt tin generously with butter.
Pour the milk into a measuring jug and add the lemon juice: this will cause the milk to curdle. Set aside.
In a large mixing bowl, add the softened butter, sugar and 2 tablespoons of honey, then cream all together using electric beaters. Add the vanilla extract and salt, and beat to combine.
Once the mixture is pale and fluffy, add the eggs in one at a time, beating well after each addition.
In a separate bowl, sift the flour, almond meal, bicarbonate of soda and chai masala and combine all ingredients well.
Fold the combined dry ingredients and the milk mixture into the creamed butter mixture, alternating between the two until well combined.
Once combined, pour the mixture into the prepared tin. Put the bundt tin into the oven, and bake on the middle rack of the oven for 25 minutes or until risen and golden. The cake is ready when inserted skewer comes out clean.
Leave to cool in the tin, loosening at edges if required. Once cool, turn out onto a wire rack.
