SWEET TEA AND LEMONADE CAKE

SWEET TEA AND LEMONADE CAKE image

Provided by Ellen Bales

Categories Cakes

Time 1h15m

Number Of Ingredients 16

Previous Next

1 1/2 c boiling water
3 family-size tea bags
1 c butter, softened
2 c granulated sugar
1/2 c firmly packed light brown sugar
5 lg eggs, room temperature
3 1/2 c cake flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
LEMONADE FROSTING:
1 pkg (8 oz.) cream cheese, softened
1/4 c butter, softened
6 c powdered sugar
1 Tbsp lemon zest
3 Tbsp fresh lemon juice

Steps:

1. In a heatproof glass bowl, pour boiling water over tea bags; 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.
2. Beat butter in a large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
3. Whisk together cake flour and next three ingredients; add to butter mixture alternately with 1 cup of tea, beginning and ending with flour mixture. (Discard remaining tea.) Beat at low speed just until blended after each addition.
4. Pour batter into a greased and floured 13x9-inch baking pan. Bake in a preheated 350º oven for 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean.
5. Cool completely on a wire rack, about 20 minutes. Spread lemonade frosting on cake.
6. LEMONADE FROSTING: Beat the cream cheese and butter at medium speed until creamy. Gradually add powdered sugar, one 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.
7. NOTE: If you prefer a slightly tipsy cake, add 2 Tbsp. vodka or bourbon to the frosting INSTEAD of lemon juice.