Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup brewed iced tea (cooled)
- 1 cup unsalted butter (softened)
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Lemon slices and fresh mint for garnish
Instructions
- Preheat oven to 350°F (175°C). Cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually stir in flour, baking powder, salt, and cooled iced tea until just combined. Pour the batter into a greased 9×13 inch baking pan.
- Bake for about 25-30 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, slice the cake into squares and garnish with lemon slices and fresh mint. Serve with iced tea for a refreshing treat!
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cakes can be made gluten-free by substituting all-purpose flour with a gluten-free baking mix.
- Freezing sliced cakes in an airtight container for up to 3 months is possible; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
