Both sweet tea and lemonade are quintessential summer beverages, but not exactly the flavors you think of when you think about cake. This recipe is able to blend both together seamlessly to create a rich and tantalizing dessert that is sure to be a crowd pleaser at any summer function!
- Preheat oven to 350°. Grease 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 10 minutes. Lift tea bags from liquid and squeeze out any remaining liquid (be careful!). Cool tea 20 minutes.
- Beat butter in a 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.
- 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 cake.