Sweet Tea-and-Lemonade Cake
hands-on: 35 mins
total: 2 hrs 15 mins
Yield: Makes 12 to 15 servings
Ingredients:
Shortening
1 1/2 cups boiling water
3 family-size tea bags
1 cup butter, softened
2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
3 1/2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
Lemonade Frosting
Directions:
Step 1
Preheat oven to 350°. Grease (with shortening) and flour a 13- x 9-inch pan. Pour 1 1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep for 10 minutes. Lift tea bags from liquid, and press against side of the bowl, using back of a spoon; discard tea bags. Cool tea for 20 minutes.
Step 2
Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan.
Step 3
Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 20 minutes). Spread Lemonade Frosting on the cake.
Lemonade Frosting
Ingredients:
1 (8-oz.) package cream cheese, softened
¼ cup butter, softened
6 cups powdered sugar
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
Directions:
Step 1
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Beat in lemon zest and lemon juice just until blended. Increase speed to high, and beat until light and fluffy.
Cake recipe AND Frosting Recipe courtesy MyRecipes.com.
This is a really interesting recipe, thanks so much for sharing 
