The Arnold Palmer is a classic for a reason, and this Sweet Tea Lemonade Cake with Creamy Lemonade Frosting will be, too.
Sweet Tea Lemonade Cake
Makes 1 (13x9-inch) cake
- 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
- Preheat oven to 325°. Spray a 13x9-inch baking pan with baking spray with flour. Line with parchment paper.
- 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.
- 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.
- 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.
- Top with Creamy Lemonade Frosting. Garnish with lemon slices and zest, if desired. Serve immediately.
Creamy Lemonade Frosting
Makes about 5 cups
- 1½ cups unsalted butter, softened
- 2 teaspoons lemon zest
- ½ teaspoon kosher salt
- 6 cups confectioners’ sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons whole milk
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter at medium-low speed until smooth and creamy, stopping to scrape sides of bowl. Beat in zest and salt.
- With mixer on low speed, beat in confectioners’ sugar, 1 cup at a time, until well combined, stopping to scrape sides of bowl. Increase speed to medium; beat in juice and milk until thick and smooth. Use immediately.