Lemon Cake with Irish Breakfast Tea Frosting

Name: Lemon Cake with Irish Breakfast Tea Frosting
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 20
Cuisine: European, Irish
Ingredients: 0 teaspoons cream of tartar; 2 larges egg whites; 1 box Betty yellow or lemon cake mix; 1 Tbsp grated lemon peel; 1 slice Lemon or wedges, if desired; 0 teaspoons salt; 237 milliliters sugar; 2 tea bags Irish breakfast tea; 118 milliliters water

Lemon Cake with Irish Breakfast Tea Frosting might be just the European recipe you are searching for. Watching your figure? This dairy free recipe has 136 calories, 1g of protein, and 1g of fat per serving. This recipe serves 20. This recipe covers 2% of your daily requirements of vitamins and minerals. It will be a hit at your st. patrick day event. It works well as a very affordable dessert. Head to the store and pick up cream of tartar, lemon peel, tea bags irish breakfast tea, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pans). Grease bottom only of one 8- or 9-inch round cake pan with shortening (do not use cooking spray).

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Cake Form

Oven

Place paper baking cup in each of 12 regular-size muffin cups.

Equipment you will use

Muffin Liners

Make cake batter as directed on box; stir in lemon peel. Fill muffin cups two-thirds full of batter; pour remaining batter into pan.

Ingredients you will need

Lemon Peel

Equipment you will use

Muffin Liners

Frying Pan

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.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Toothpicks

Oven

Frying Pan

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.

Ingredients you will need

Water

Equipment you will use

Measuring Cup

Microwave

Add tea bags; steep 6 to 7 minutes for strong brewed tea.

Ingredients you will need

Brewed Tea

Tea Bag

Remove and discard tea bags.

Ingredients you will need

Tea Bag

Meanwhile, in 2-quart saucepan, mix sugar, cream of tartar, brewed tea and salt.

Ingredients you will need

Cream Of Tartar

Brewed Tea

Sugar

Salt

Equipment you will use

Sauce Pan

Heat to boiling over medium-high heat. Boil 3 to 5 minutes to 242F on candy thermometer.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

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.

Ingredients you will need

Simple Syrup

Egg Whites

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Cupcakes

Frosting