Sweet Tea Lemonade Cake
 
Makes 1 (13x9-inch) cake
Ingredients
  • ¾ cup unsalted butter, melted
  • 1¼ cups granulated sugar
  • ½ cup firmly packed light brown sugar
  • ¾ cup Lemony Sweet Tea Concentrate
  • 3 large eggs, room temperature
  • ⅓ cup whole buttermilk, room temperature
  • ¼ cup water, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • Creamy Lemonade Frosting (recipe follows)
  • Garnish: lemon slices, lemon zest
Instructions
  1. Preheat oven to 325°. Spray a 13x9-inch baking pan with baking spray with flour. Line with parchment paper.
  2. In a large bowl, whisk together melted butter and sugars until combined. Whisk in Lemony Sweet Tea Concentrate, eggs, buttermilk, ¼ cup water, and vanilla until well combined.
  3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Stir flour mixture into butter mixture until just combined. Spread batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack. Remove from pan and place on a serving platter.
  5. Top with Creamy Lemonade Frosting. Garnish with lemon slices and zest, if desired. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sweet-tea-lemonade-cake/