LEMON–SWEET TEA CAKE
Makes 1 (13x9-inch) cake
(photo on page 78)
This easy stir-together cake was inspired by Southerners’ love for adding a splash of lemonade to their glasses of sweet iced tea. Save your fork because you’ll want a second slice of this tangy treat.
1 cup boiling water
4 regular-size iced tea bags
¾ cup unsalted butter, melted
1½ cups granulated sugar
½ cup firmly packed light brown sugar
3 large eggs, room temperature
⅓ cup whole milk, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
¼ teaspoon baking soda
Creamy Lemon Frosting (recipe follows)
Garnish: lemon slices
1. In a small heatproof bowl, combine 1 cup boiling water and tea bags. Cover and let stand for 15 minutes. Squeeze excess liquid from bags; discard bags. Let tea cool completely.
2. Preheat oven to 325°. Spray a 13x9-inch cast-iron baking pan with baking spray with flour.
In a large bowl, whisk together
