Here is a lovely recipe I found from White Lily for a Sweet Tea bundt cake (with a few changes of my own to the recipe)! This is a nice summery cake that is super easy to make. I definitely recommend serving it with raspberries to add some sharpness and a nice cold glass of sweet tea!
Ingredients:
Cake
- Nonstick baking spray
- 4 large eggs, room temperature
- 1 ¼ cups granulated sugar
- 2 lemons, juiced and zested
- 1 cup vegetable oil
- 1 cup plain whole milk yogurt
- 3 cups All Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Sweet Tea Syrup and Drizzle
- ¾ cup boiling water
- ¾ cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 black tea bags
- 1 ½ cup confectioners’ sugar
- 1 teaspoon lemon juice
Directions
- Make the cake
- Pre-heat the oven to 350°F. Spray a Bundt pan generously with nonstick baking spray (I use Baker’s Joy).
- In a large bowl, beat the eggs, granulated sugar, and lemon juice and zest on medium-high until light and smooth, about 2 minutes. Beat in the oil and yogurt. Sprinkle in the All Purpose Flour, baking powder and salt. Using a rubber spatula, fold until just combined. (Some lumps are fine.)
- Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
- Make the sweet tea syrup (while the cake is cooling)
- In a saucepan over low heat, combine ¾ cup water with the sugar, whisking until the sugar has dissolved. Whisk in the butter and vanilla and remove the pan from the heat. Add tea bags and let steep for 15 minutes. Discard tea bags. Set syrup aside.
- Set a wire cooking rack over a rimmed baking sheet (or parchment paper). When the cake is done, let it cool for 5 minutes, then invert it onto the wire rack and release it from the pan. While the cake is still hot, brush all but 2 tablespoons of the sweet tea syrup all over the cake, letting it soak in (I recommend poking some holes in the top of the cake first and brushing slowly so it doesn’t all just slide off). Rest the cake until cool. Reserve the remaining syrup to make the drizzle.
- Make the drizzle:
- In a small bowl, whisk the remaining sweet tea syrup with confectioners sugar and 1 teaspoon lemon juice until smooth. (If the glaze seems too stiff, add some cold water, you can add more sugar if it then gets too thin.)
- Drizzle glaze over cooled cake. Rest cake until the glaze has set, about 15 minutes.
- As always, enjoy!
