Description
The Sweet Tea Lemonade Loaf Cake is a delightful fusion of flavors that combines the sweetness of tea with the tanginess of lemonade. This moist and fluffy cake is perfect for warm afternoons, summer gatherings, or as a refreshing dessert at any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup sweet tea, brewed and cooled
- 1/2 cup lemonade, preferably homemade or store-bought
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Gradually add the sweet tea and lemonade to the butter mixture, mixing until combined.
- Slowly add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and domed.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, you can add a little more lemon juice or water to reach your desired consistency.
- Once the loaf is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it as a delightful dessert or a refreshing snack. Enjoy the sweet and tangy flavors of sweet tea and lemonade in every bite!
Notes
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For freezing, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
- For an extra burst of flavor, consider adding lemon zest to the batter or glaze.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Sweet Tea, Lemonade, Loaf Cake, Dessert, Summer