Lemon-Sweet Tea Cake

By
Southern Cast Iron
-
1
6949
Lemon-Sweet Tea Cake topped with lemon slices, tea in a mug on the side with forks

This easy stir-together Lemon-Sweet Tea Cake was inspired by Southerners’ love for adding a splash of lemonade to their glasses of sweet iced tea. Save your fork because you’ll want a second slice of this tangy treat.

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Lemon-Sweet Tea Cake
 
Makes 1 (13x9-inch) cake
Ingredients
  • 1 cup boiling water
  • 4 regular-size iced tea bags
  • ¾ cup unsalted butter, melted
  • 1½ cups granulated sugar
  • ½ cup firmly packed light brown sugar
  • 3 large eggs, room temperature
  • ⅓ cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • Creamy Lemon Frosting (recipe follows)
  • Garnish: lemon slices
  • CREAMY LEMON FROSTING
  • 1 cup unsalted butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 tablespoon lemon zest
  • 6 cups confectioners’ sugar
  • 1 tablespoon heavy whipping cream
  • ½ teaspoon lemon extract
Instructions
  1. In a small heatproof bowl, combine 1 cup boiling water and tea bags. Cover and let stand for 15 minutes. Squeeze excess liquid from bags; discard bags. Let tea cool completely.
  2. Preheat oven to 325°. Spray a 13×9-inch cast-iron baking pan with baking spray with flour.
  3. In a large bowl, whisk together melted butter and sugars until smooth; whisk in cooled tea, eggs, milk, and vanilla until well combined.
  4. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Stir flour mixture into butter mixture until just combined. Spread batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.
  6. Spread Creamy Lemon Frosting onto cake. Loosely cover, and refrigerate for 30 minutes before serving. Garnish with lemon, if desired.
  7. CREAMY LEMON FROSTING
  8. In a large bowl, beat butter and cream cheese with a mixer at medium-low speed until smooth and creamy, stopping to scrape sides of bowl. Beat in zest.
  9. With mixer on low speed, beat in confectioners’ sugar, 1 cup at a time, until well combined, stopping to scrape sides of bowl. Increase speed to medium; beat in cream and extract until thick and smooth. Use immediately.
Notes
KITCHEN TIP-You can also bake this cake in a 12-inch cast-iron skillet.

 

Lemon-Sweet Tea Cake slice with mugs of tea and coffee-date-nut bread sliced in the background

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