Sweet Tea Cake with Lemonade Frosting

• Not much of a sweet tea flavor to me, but a very moist cake perfect for summertime gatherings.  Original directions suggest a 9x13 pan.  I'll likely bake in a half sheet pan next time, which also means it would be good for large crowds.
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• Sweet Tea Cake with Lemonade Frosting
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• Shortening
• 1 ½ c. boiling water
• 3 familiy-size tea bags
• 1 c. butter, softened
• 2 c. sugar
• ½ c. brown sugar
• 5 eggs, room temperature
• 3 ½ c. cake flour
• 2 tsp. baking powder
• ¾ tsp. salt
• ¼ tsp. baking soda

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 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.

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• 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.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 cake.

Frosting:

1 (8 oz.) pkg. cream cheese, softened

¼ c. butter, softened

6 c. powdered sugar

1 Tbsp. lemon zest

3 Tbsp. lemon juice

Beat all ingredients together until smooth.  Spread over cooled cake.

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