Sweet Tea and Lemonade Cake has the taste of a southern summer. Tea adds wonderful flavor to the cake batter and the cake is topped with a thick layer of lemon-flavored cream cheese frosting. This Arnold Palmer style cake is sure to be a hit at your next summer cookout.
I mean, can there be any more fabulous flavor for a summer cake?
Be sure to store leftovers in the refrigerator. I actually like to serve it chilled. It makes the cake taste more refreshing.
Tips for making Sweet Tea and Lemonade Cake:
- Be sure to let the tea cool before proceeding with the recipe. And measure out just 1 cup of it to use.
- This recipe uses cake flour which produces a lighter, softer texture than all-purpose flour. Cake flour is more finely ground than all-purpose flour and it tends to get packed down. To get an accurate measurement, first fluff the flour up some with a spoon and then spoon it into a measuring cup. Run a knife over the top of the measuring cup to level it off. Do not scoop the flour to measure or you will pack it down and you will end up with too much flour in your batter, resulting in a dry cake.
More Summer Cakes:
Sweet Tea and Lemonade Cake has the taste of a southern summer. Tea adds wonderful flavor to the cake batter and the cake is topped with a thick layer of lemon-flavored cream cheese frosting.
- 1 1/2 cups water
- 3 family-sized tea bags
- 3 1/2 cups cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter, softened
- 2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 5 cups powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- sliced lemons for garnish, optional
Bring water to a boil in a small saucepan. Add tea bags and let steep for 10 minutes. Lift tea bags and press them against the side of the saucepan to get any liquid out. Discard tea bags and let cool 20 minutes.
Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with baking spray.
Whisk together cake flour, baking powder, salt, and baking soda. Set aside.
Using an electric stand mixer, beat butter until creamy.
Gradually add sugars, beating until light and fluffy.
Add eggs one at a time, beating just until incorporated.
Add flour mixture alternately with 1 cup of tea, beginning and ending with flour mixture and beating at low speed after each addition until blended.
Bake for 35 to 40 minutes or until it feels firm when you press down on the top. Cool completely before frosting.
To make frosting, beat cream cheese and butter with an electric mixer until creamy and well blended.
Beat in powdered sugar 1 cup at a time.
Beat in lemon zest and lemon juice. Turn mixer up to high and beat until light and fluffy. Spread frosting on cake.
Because of the cream cheese, this cake must be stored in the refrigerator.
Recipe adapted from Southern Living