Sweet Tea-and-Lemonade Cake

Sweet Tea-and-Lemonade Cake

This is the perfect cake for a luncheon or baby shower!
Plan Ahead Note: the butter and cream cheese needs to be softened and the eggs need to be brought to room temperature.
Course Dessert

Ingredients
  

Cake

  • 1 ½ cups boiling water
  • 3 family-size tea bags
  • 1 cup butter softened
  • 2 cups granulated sugar
  • ½ cup light brown sugar firmly packed
  • 5 eggs at room temperature
  • 3 ½ cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda

Frosting

  • 1 8oz. pkg. cream cheese softened
  • ¼ cup butter softened
  • 6 cups powdered sugar
  • 1 Tablespoon lemon zest
  • 3 Tablespoons fresh lemon juice

Instructions
 

Cake

  • Preheat oven to 350°.
  • Grease and flour a 13" x 9" pan.      
  • Pour 1 ½ 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 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° for 35-40 minutes or until wooden pick inserted in center comes out clean.  Cool completely on wire rack.

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.

Notes

Recipe from Southern Living Magazine.