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.
This recipe originally appeared on spicysouthernkitchen.com