Sweet Tea Lemon Cake

Sweet Tea Lemon Cake

The perfect balance of citrus and sweet, this homestyle recipe makes baking from scratch super easy. Bring a "slice" of southern hospitality to the dessert table with this sweet tea infused bundt cake! Sure to turn out moist and delicious when you bake in your Carolina Cooker® fluted cake pan.

Prep: 30 minutes Cook: 1 hour 15 minutes Serves: 12-16

Ingredients

2 C softened butter

3 C sugar

4 eggs room temperature

1 tsp vanilla extract

4 1/2 C cake flour

1 1/2 tsp kosher salt

1/4 tsp baking soda

4 bags unsweet tea

1 C cream infused with sweet tea

1 C sugar

1 C water

1/4 C lemon juice

1 1/2 C powdered sugar

Directions

Step 01: Preheat oven to 325 degrees.

Step 02: Grease and flour your Carolina Cooker® cast iron bundt cake pan.

Step 03: Heat cream in a pan over medium low heat and once bubbles appear, remove from heat and add two tea bags to steep for 10 min., then remove bags and cool.

Step 04: In a stand mixer, beat butter and sugar on low speed until combined. Increase speed to medium and beat until fluffy, scrape down sides as necessary. Add eggs one at a time and beat until combined, then add vanilla. Combine flour, salt and baking soda in a bowl and add to the mixer at low speed along with cream.

Step 05: Beat to combine, scraping down sides as necessary. Add batter to the bundt cake pan and bake for 1 hour and 15 min. While cake is baking, add the sugar and water to a pan and heat over medium until boiling, stir to combine and remove from heat, add tea bags and steep for 10 min. and cool.

Step 06: Next, add lemon juice and powdered sugar to a bowl and whisk to combine creating a lemon glaze. When cake is done, allow to cool in pan for at least 15 min. then turn out onto a wire rack over a baking sheet.

Step 07: Drizzle with simple syrup and allow to cool. Once cooled, add lemon glaze and serve!