Arnold Palmer Sheet Cake

 Mama Jill and I made this Cake for a cookout Sunday night......brought to you by Southern Living.  I will say, that we both thought the cake was going to be fluffier, but it is more like a pound cake.  Still very delicious, but just a dense cake with light icing!

1.5 cups boiling water

3 family-size tea bags

1 cup butter, softened

2 cups granulated sugar 

1/2 cup firmly packed light brown sugar

5 large eggs, at room temperature 

3.5 cups cake flour

2 teaspoons baking powder

3/4 teaspoon table salt

1/4 teaspoon baking soda

1. Preheat oven to 350°. Grease (with shortening) and flour a 13- x 9-inch pan. Pour 1.5 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags.

2. Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan.

3. Bake at 350° for 35 to 40 minutes (It took us over 40 minutes) or until wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 20 minutes). Spread Lemonade Frosting on cake.

Lemonade Frosting

1 (8-oz.) package cream cheese, softened 

1/4 cup butter, softened

6 cups powdered sugar

1 tablespoon lemon zest (we used a whole lemon)

3 tablespoons fresh lemon juice (we used over a whole lemon)

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Beat in lemon zest and lemon juice just until blended. Increase speed to high, and beat until light and fluffy.