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Arnold Palmer Texas Sheet Cake
The classic tea and lemonade combination of the Arnold Palmer is now available in Texas sheet cake form. Perfect for BBQs, potlucks or any summertime party!
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Servings:
24
Servings
Author:
Carlee
Ingredients
Sweet Tea Sheet Cake
1
cup
water
3
tea bags
your favorite blend
1
cup
butter
2
cups
granulated sugar
2
cups
all purpose flour
2
large eggs
beaten
½
cup
sour cream
1
teaspoon
baking soda
1
teaspoon
salt
1
Tablespoon
lemon juice
Lemon Icing
½
cup
butter
⅓
cup
milk
1
teaspoon
lemon extract
3
cups
powdered sugar
Makes:
13
inch
13
x
18
inch
rectangle
Instructions
Cake
Preheat oven to 350°F and grease a half sheet jelly roll pan (13×18x1″)
In a large saucepan, bring the water to a boil. Turn off heat then add tea bags to brew for 5 minutes.
Remove tea bags and add butter. Bring back heat until butter is melted.
Whisk in the sugar.
Add the remaining ingredients and stir until combined.
Pour into prepared sheet pan and bake for 17-20 minutes.
Cool on a wire rack for 20 minutes during which time you should begin making the icing.
Icing
Combine the butter and milk in a saucepan. Heat over medium heat until the butter is melted and the mixtures just starts to boil.
Remove from heat and stir in the lemon extract.
Gradually add the powdered sugar, whisking until it reaches a good consistency for spreading.
After the cake has cooled for about 20 minutes, spread the warm icing over the cake. Let cool completely on a wire rack.
Nutrition
Serving:
1
Serving
|
Calories:
276
kcal
|
Carbohydrates:
39
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
242
mg
|
Sugar:
30
g
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