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Lemon Cake with Irish Breakfast Tea Frosting
Lemon Cake with Irish Breakfast Tea Frosting
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Elevate lemon cake and cupcakes with airy tea-infused meringue frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tablespoon grated lemon peel
  • 1/2 cup water
  • 2 tea bags Irish breakfast tea
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 2 large egg whites
  • Lemon slices or wedges, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease the bottom of a 8- or 9-inch round cake pan with shortening (avoid cooking spray). Line 12 regular-size muffin cups with paper baking cups.
  • Prepare the cake batter following the instructions on the box, then gently fold in the fragrant lemon peel. Fill the muffin cups two-thirds full with the batter and pour the rest into a baking pan.
  • Bake in round pan for 28-33 minutes or in cupcakes for 15-20 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove from pans onto a cooling rack. Cool completely for about 30 minutes.
  • Heat 1/2 cup of water in a microwavable 1-cup glass measuring cup on High for 1 to 1.5 minutes until hot. Steep tea bags in the hot water for 6 to 7 minutes for a strong brew. Remove and discard the tea bags before serving.
  • In a 2-quart saucepan, combine sugar, cream of tartar, brewed tea, and salt. Bring to a boil over medium-high heat and cook for 3 to 5 minutes until it reaches 242°F on a candy thermometer.
  • In a large bowl, whip egg whites with an electric mixer until foamy and thick. Gradually drizzle in hot sugar syrup while beating continuously on high speed for about 7 minutes until stiff peaks form.
  • Slice cake layer in half horizontally creating two delicate layers. Place the first layer onto a serving plate and generously spread about 3/4 cup of frosting on top. Add the second layer and repeat the process. Ice the cupcakes with the remaining frosting and decorate with lemon slices for a finishing touch.

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