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.
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!
