Best Sweet Tea And Lemonade Cake Recipes

SWEET TEA AND LEMONADE CAKE image

Provided by Ellen Bales

Categories Cakes

Time 1h15m

Number Of Ingredients 16

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.

SWEET TEA AND LEMONADE CAKE image

Categories Lemon

Number Of Ingredients 18

Cake:
Shortening for greasing pan
1-1/2 cups boiling water
3 family size tea bags (12 regular tea bags)
1 cup butter, softened
2 cups granulate sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
3-1/2 cups cake flour
2 tsp. baking powder
3/4 tsp table salt
1/4 tsp baking soda
Lemonade Frosting:
1 (8 oz.) pkg cream cheese, softened
1/4 cup butter, softened
6 cups powdered sugar
1 tbsp lemon zest
3 tbsp fresh lemon juice

Steps:

Preheat oven to 350. Grease and flour 13x9 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; discard tea bags. Cool tea 20 minutes. Should result in 1 cup of tea. 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, one at a time, beating just until blended after each addition. 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 any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan. Bake at 350 for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack. Spread Lemonade Frosting on cake. Frosting: Beat cream cheese and butter at medium speed until creamy. Gradually add sugar one cup at a time, beating on low speed until blended after each addition. Beat in zest and lemon juice just until blended. Increase speed to high, and beat until light and fluffy.