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.
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.