About
Ahhh the Arnold Palmer! One of two great legacies the golfing giant left us! Such a refreshing combination... a combination this Arnold Palmer Cake captures beautifully! The caramel notes of the tea baked straight into the tender cake offers a wonderful balance to the tangy, creamy, lemony frosting on top! No teatime would be complete without a slice of Arnold Palmer Cake, and perhaps its namesake drink served alongside! You could say this cake is a hole in one!
Ingredients
- For the cake:
- 3 family-size tea bags, such as black tea
- 1 1/2 cups boiling water
- 1 cup butter, softened
- 2 cups granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 5 large eggs, room temperature
- 3 1/2 cups cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoon baking soda
- For the frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 6 cups powdered sugar
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease and flour a 13x9-inch baking pan.
Step 3 -Place the tea bags in a heatproof glass bowl and pour the boiling water over them.
Step 4 -Cover the glass bowl with plastic wrap and allow the tea bags to steep in the water for 10 minutes.
Step 5 -Lift the tea bags out from the water and use the back of a spoon to gently press each tea bag against the side of the bowl to remove the excess liquid.
Step 6 -Discard the tea bags and allow the tea to cool for 20 minutes.
Step 7 -In the bowl of a stand mixer, beat 1 cup of the butter at medium speed until creamy.
Step 8 -Slowly add the granulated sugar and the brown sugar to the butter and beat together until light and fluffy.
Step 9 -Add the eggs to the butter/sugar mixture, one at a time, and beat after each addition, until they are just blended.
Step 10 -In a medium bowl, whisk the cake flour, the baking powder, the salt, and the baking soda together.
Step 11 -Alternate adding the cake flour mixture and 1 cup of the tea to the butter mixture, beginning and ending with the flour mixture, and beating after each addition on low speed just until blended.
Step 12 -Discard the remaining tea or reserve it for future use.
Step 13 -Pour the batter into the prepared pan and bake until a wooden pick inserted into the center of the cake comes out clean, about 35-40 minutes.
Step 14 -Transfer the cake to a wire rack to cool completely, about 20 minutes.
Step 15 -In the bowl of an electric mixer, combine the cream cheese and the remaining butter and beat at medium speed until creamy.
Step 16 -Gradually add the powdered sugar to the cream cheese/butter mixture, 1 cup at a time, and beat after each addition on low speed until blended.
Step 17 -Add the lemon zest and the fresh lemon juice to the cream cheese/butter mixture and beat until just blended.
Step 18 -Adjust the mixer speed to high and beat the frosting until light and fluffy.
Step 19 -Spread the frosting onto the cooled cake.
Step 20 -Serve.
