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:
- Preheat oven to 325 degrees.
- Grease and flour your Carolina Cooker cast iron bundt cake pan.
- 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.
- 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.
- 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.
- 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.
- Drizzle with simple syrup and allow to cool. Once cooled, add lemon glaze and serve!
