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Sweet Tea Lemon Cake

Sweet Tea Lemon Cake Sweet Tea Lemon Cake Recipe

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.


  • 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


  1. Preheat oven to 325 degrees.
  2. Grease and flour your Carolina Cooker cast iron bundt cake pan.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Drizzle with simple syrup and allow to cool. Once cooled, add lemon glaze and serve!