GREEN TEA WITH LEMON CAKE

Green Tea with Lemon Cake image

Try this refreshing cake that's lightly sweetened with lemon and perfect for those first sunny days of spring.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 12

Number Of Ingredients 14

Ingredients

1 tablespoon finely ground green tea powder
3/4 cup milk
2 1/4 cups Gold Medal™ all-purpose flour
1 1/3 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup butter, softened
1 teaspoon vanilla
5 egg whites
2 1/2 cups butter, softened
4 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice
6 cups powdered sugar
Lemon peel

Steps:

Heat oven to 350°F. Grease bottoms and sides of 2 (9-inch) round pans with shortening; lightly flour. In 1-cup microwavable measuring cup, stir tea powder into milk. Microwave 30 to 45 seconds on High or until warm. Stir until tea is dissolved; cool 10 minutes.
In large bowl, beat tea mixture and all remaining cake ingredients except egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
Meanwhile, in medium bowl, beat 2 1/2 cups butter, 4 teaspoons lemon peel and lemon juice with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy.
Place one cake layer on cake plate, top side down. Spread with 1 1/2 cups frosting. Top with second layer, top side up. Frost side and top of cake. Decorate as desired with remaining frosting. Garnish with lemon peel.

Nutrition Facts : Calories 870, Carbohydrate 102 g, Cholesterol 130 mg, Fat 9 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 81 g, TransFat 2 g