80 years later. We are wrapping up a holiday weekend and unofficially summer together. I hope that you ate all of the things and ran around all of the places as much as I did this weekend. The Tuesday after a long weekend is rough, but keep in mind, we are looking at a 4-day work week ahead. We can do this.
When Saturday rolls around next week and people are talking about fall activities and you are trying to ignore them with all of your might as you keep your sights on summer -- this adapted Southern Living recipe will help to lure them right back to August memories. WARNING: cake should not be ingested after 6:00 PM to avoid poor sleeping patterns (Michael Yannes MD). TRANSLATION: Lots of sugar.
Here's what you'll need...
11/2 cups boiling water
5 (black) tea bags
1 cup butter, softened
2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
3 1/2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
cannister of cream cheese frosting
3 tablespoons lemon juice
1 teaspoon lemon zest
2 lemons sliced
When Saturday rolls around next week and people are talking about fall activities and you are trying to ignore them with all of your might as you keep your sights on summer -- this adapted Southern Living recipe will help to lure them right back to August memories. WARNING: cake should not be ingested after 6:00 PM to avoid poor sleeping patterns (Michael Yannes MD). TRANSLATION: Lots of sugar.
Here's what you'll need...
11/2 cups boiling water
5 (black) tea bags
1 cup butter, softened
2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
3 1/2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
cannister of cream cheese frosting
3 tablespoons lemon juice
1 teaspoon lemon zest
2 lemons sliced
Let's get started...
1. Preheat oven to 350 degrees. Spray a 13- x 9-inch pan with cooking spray. Set aside.
2. Pour 1 1/2 cups boiling water over tea bags in a heat-proof glass bowl. Cover and steep for about 10 minutes. Then, remove the tea bags and let the liquid cool for about 20 minutes.
3. Cream together butter and sugars until fluffy with an electric mixer. Add the eggs, one at a time, blend thoroughly before adding each egg.
4. In a separate bowl, whisk together cake flour, baking powder, salt, and baking soda.
1. Preheat oven to 350 degrees. Spray a 13- x 9-inch pan with cooking spray. Set aside.
2. Pour 1 1/2 cups boiling water over tea bags in a heat-proof glass bowl. Cover and steep for about 10 minutes. Then, remove the tea bags and let the liquid cool for about 20 minutes.
3. Cream together butter and sugars until fluffy with an electric mixer. Add the eggs, one at a time, blend thoroughly before adding each egg.
4. In a separate bowl, whisk together cake flour, baking powder, salt, and baking soda.
5. Begin to add dry ingredients to the butter mixture. Alternate dry ingredients with tea to mix all gradually until batter forms.
6. Pour batter into greased pan and bake at 350 degrees for 40 minutes or until fork inserted in center comes out clean.
7. Cool on wire rack.
8. While the cake cools, beat together frosting, lemon juice and zest. Slice lemons evenly for topping.
9. Once cake is cool, spread your lemonade frosting and top with lemon slices.
