Pure Leaf Tea Cake
Ingredients
Cake
- 1 cup Pure Leaf Unsweetened Tea
- 2-1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. Lipton Black Tea, finely ground
- 3/4 tsp. salt
- 3/4 cup butter, room temperature
- 1-1/2 cup granulated sugar
- 3 eggs, room temperature
- 1-1/2 tsp. vanilla
- Frosting of choice
Black Tea Syrup
- 1/2 cup Pure Leaf Unsweetened Tea
- 1/2 cup granulated sugar
- 1 Lipton Black Tea bag
Directions
Cake
- Preheat oven to 350°F. Grease and flour two 8-inch cake rounds. Whisk together flour, baking powder, ground black tea and salt in a medium bowl until well-combined. Set it aside.
- In separate bowl, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, making sure to fully incorporate after each. Add vanilla.
- Combine flour and 1 cup of Pure Leaf Unsweetened Tea, by alternating adding flour mixture and Pure Leaf Unsweetened Tea, until fully incorporated.
- Split batter between two round pans and bake for 35 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool.
- Once cakes are cooled, place one layer of cake on a cake stand or serving plate. Brush with 2-3 tablespoons of the Black Tea Syrup (see recipe below.)
- Top with approximately 2/3 cups of desired frosting and spread evenly. Repeat with remaining layers. Chill for 20 minutes.
Black Tea Syrup
- In a small pot, combine Pure Leaf Unsweetend Tea, sugar and Lipton Black Tea bag, bring to a boil and simmer for 2 minutes.
- Remove from heat and let steep for 5 minutes.
- Strain and let cool.
Menu
