Lemon Tea Cake
Tea and Lemonade Olive Oil Cake Recipe
Makes 12 to 15 servings
-1 1/2 cups boiling water
-3 family-size tea bags
-3/4 cup of Sonoma Farm Lemon Olive Oil
-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
-Preheat oven to 350°. Grease (with shortening) and flour a 13- x 9-inch pan. Pour 1 1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea 20 minutes.
– Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan.
-Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 20 minutes).