Sweet Tea-and-Lemonade Cake

IMG_0755This is the perfect cake for a luncheon or baby shower!

Ingredients:

1 1/2 cups boiling water
3 family-size tea bags
1 cup butter, softened
2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs, at room temperature
3 1/2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1-8oz. package cream cheese, softened
1/4 cup butter, softened
6 cups powdered sugar
1 Tablespoon lemon zest
3 Tablespoons fresh lemon juice

Grease and flour a 13″ x 9″ pan.  Pour 1 1/2 cups boiling water over tea bags in a heatproof glass bowl.  Cover with plastic wrap, and steep 10 minutes.  Lift tea bags from liquid, and press against side of bowl, using back of a spoon, discard tea bags.  Cool tea 20 minutes.  Beat butter in a separate large bowl at medium speed with an electric mixer until creamy.  Gradually add sugars, beating until light and fluffy.  Add eggs, 1 at a time beating just until blended after each addition.  Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup of tea, beginning and ending with flour mixture.  (Discard any remaining tea).  Beat at low speed just until blended after each addition.  Pour batter into prepared pan.  Bake at 350 degrees for 35-40 minutes or until wooden pick inserted in center comes out clean.  Cool completely on wire rack.  Frost with Lemonade Frosting.  To make frosting, beat cream cheese and butter at medium speed with an electric mixer until creamy.  Gradually add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition.  Beat in lemon zest and lemon juice just until blended.  Increase speed to high and beat until light and fluffy.

Recipe from Southern Living Magazine