Sunday, July 17, 2016

Sweet Tea Cake with Whipped Lemon Frosting

Here in the south, sweet tea is pretty much a staple. We chug it like it's water and I'm okay with that. 

This recipe just screams summer to me, and surprisingly its not too heavy so you will still feel good wearing that bikini! Just don't eat too much ;) 

This recipe calls for REALLY strongly brewed tea, so don't use any kind of bottled tea that you would drink. You  need it to be really strong for the tea flavor to come through. Steep it as long as you can bear for this recipe.

I hope you all are enjoying your summer as much as I am.. but GOD it's hot out there. Cool off with a slice of this cake and a tall glass of sweet tea. 

Keep Reading for the Recipe:


1 box white cake mix and eggs/oil called for on box
1 c water
6 bags black tea (Lipton tea worked for me)
1 box lemon pudding (I used Sugar Free)
1 c cold milk
1 container whipped topping (I used Sugar Free)
1 T lemon extract
lemon slices to garnish (optional)


1. Start by steeping your tea bags in boiling water for at least 15 minutes, the longer the better. Let the mixture cool and discard the bags.
2. Prepare box according to package directions, substituting the strong tea for water.
3. Bake according to package instructions according the to the type of pan you are using.
4. Meanwhile, whip the pudding mix with the cold milk. Fold in the whipped topping and extract.
5. Once the cake is cool spread with frosting mixture. Serve.

Note: We ate our cake cold refrigerated and it was so refreshing!

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