Lemon Cake with Irish Breakfast Tea Frosting

Lemon Cake with Irish Breakfast Tea Frosting

The light fluffy meringue frosting spiked with Irish breakfast tea brings easy lemon cake and cupcakes to a whole new level.

Prep Time

25

Minutes

Total Time

1:25

Hr:Mins

Makes

20

servings

Lemon Cake
1
box Betty Crocker® SuperMoist® yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1
tablespoon grated lemon peel
Irish Breakfast Tea Frosting
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
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of one 8- or 9-inch round cake pan with shortening (do not use cooking spray). Place paper baking cup in each of 12 regular-size muffin cups.
  2. Make cake batter as directed on box; stir in lemon peel. Fill muffin cups two-thirds full of batter; pour remaining batter into pan.
  3. Bake round pan 28 to 33 minutes, cupcakes 15 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  4. Meanwhile, place 1/2 cup water in microwavable 1-cup glass measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until hot. Add tea bags; steep 6 to 7 minutes for strong brewed tea. Remove and discard tea bags.
  5. Meanwhile, in 2-quart saucepan, mix sugar, cream of tartar, brewed tea and salt. Heat to boiling over medium-high heat. Boil 3 to 5 minutes to 242°F on candy thermometer.
  6. In large bowl, beat egg whites with electric mixer on high speed until foamy and thick (they should mound but not peak). Slowly pour in boiling sugar syrup in a slow stream. Continue to beat on high speed about 7 minutes or until stiff peaks form.
  7. Cut cake layer in half horizontally to make 2 thin cake layers. Place one layer on serving plate. Spread with about 3/4 cup of the frosting. Top with remaining cake layer; spread with about 3/4 cup of the frosting. Frost cupcakes with remaining frosting. Garnish with lemon slices.
Makes 20 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Don’t need the cakes now? Bake and cool the cakes for another time. Wrap tightly in plastic wrap and a layer of foil. Freeze for up to 2 months.
For a fun twist, try topping the cake with candied lemon slices: In 2-quart saucepan, heat 2 inches water to boiling. Cut a lemon into 8 thin slices; remove seeds. Boil slices in water 1 minute; immediately remove slices and place in bowl filled with ice water. Let stand 1 minute; drain. In 8-inch skillet, heat 1 cup sugar and 1 cup water to simmering over medium heat; place slices in single layer on syrup mixture. Simmer (do not boil) about 45 minutes or until white part of peel is translucent. On cookie sheet lined with cooking parchment paper, place slices; let stand about 20 minutes or until cool.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 190mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 0g,
    • Sugars 10g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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