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