sweet tea and lemonade cake

How To Make sweet tea and lemonade cake

• Step 1
  In a heatproof glass bowl, pour boiling water over tea bags; cover with plastic wrap and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea 20 minutes.
• Step 2
  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, one at a time, beating just until blended after each addition.
• Step 3
  Whisk together cake flour and next three ingredients; add to butter mixture alternately with 1 cup of tea, beginning and ending with flour mixture. (Discard remaining tea.) Beat at low speed just until blended after each addition.
• Step 4
  Pour batter into a greased and floured 13x9-inch baking pan. Bake in a preheated 350º oven for 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean.
• Step 5
  Cool completely on a wire rack, about 20 minutes. Spread lemonade frosting on cake.
• Step 6
  LEMONADE FROSTING: Beat the cream cheese and butter at medium speed until creamy. Gradually add powdered sugar, one 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.
• Step 7
  NOTE: If you prefer a slightly tipsy cake, add 2 Tbsp. vodka or bourbon to the frosting INSTEAD of lemon juice.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!