With our Sweet Tea Lemon Cake recipe, you can start a trip through Southern charm. Combining sweet tea and sour lemon in this delicious way makes a cake that tastes like a warm welcome. Let's get right to the steps for making this Southern favorite.
2 cups sweet tea (cooled) 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 3 cups all-purpose flour 1 tablespoon baking powder
1/2 teaspoon salt Zest of 2 lemons 1 cup buttermilk 1/4 cup fresh lemon juice
Preheat and Prep Warm the oven up to 175°F (350°F). Butter and flour a bundt pan to make it easy for your Sweet Tea Lemon Cake to come out.
Cream, Butter and sugar Melt the butter and mix it with the sugar in a big bowl until the mixture is light and fluffy. This step makes sure the cake is soft and moist.
Add the eggs and zest Mix each egg thoroughly before adding the next one. Adding the peel of two lemons will give it a strong citrus taste.
Combine dry ingredients Mix the flour, baking powder, and salt together in a different bowl. Add this dry mixture slowly to the wet ingredients, mixing it in between adding sweet tea.
Introduce buttermilk and lemon juice. Mix fresh lemon juice with buttermilk. Blend this into the batter until it is smooth. The buttermilk makes it richer, and the lemon juice makes it taste more citrusy.
Pour into Bundt Pan Evenly spread the prepared batter in the bundt pan. To get an even rise while baking, use a spoon to smooth the top.
Bake and Enjoy Bake the cake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. After baking, move the cake to a wire rack, but let it cool in the pan for 15 minutes first.