Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available HERE now, as well as our brand new full-length cookbook "Tried and True"

Sweet Tea Sheet Cake with Lemonade Frosting

This recipe is the current (August 2014) issue of Southern Living magazine

Don't have a sheet pan? You can find one here:

Try these other great sheet cake recipes!

Chocolate Texas Sheet Cake

White Texas Sheet Cake

Ingredients

Cake

1 1/2 cups boiling water
3 large teabags
1 cup butter
2 cups white sugar
1/2 cup packed brown sugar
5 eggs
3 1/2 cups cake flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda

Preheat oven to 350F.

Prepare a sheet pan (15x9).

Steep tea bags in hot water for 10 minutes. Squeeze teabags into water and discard. Cool to room temperature.

In a mixer, combine butter and sugars until creamy.

Add in eggs one a time and beat after each addition.

Combine dry ingredients in a bowl and add to the creamed mixture, alternating with cooled tea, until everything is incorporated and mixed well.

Pour batter into the prepared pan and bake at 350F for 40 minutes. Allow to cool before frosting.

Lemonade Frosting

1 8 oz pkg cream cheese
1/4 cup butter, softened
5 cups confectioner's sugar
3 tbsp fresh lemon juice
1 tbsp lemon zest

Whip cream cheese and butter until creamy and fluffy. Add in confectioner's sugar 1 cup at a time. Beat well. Add in lemon juice and zest. Frost cooled cake.

Follow Moms Pantry's board Cakes, Cookies and Muffins on Pinterest.