Lemon Cake with Irish Breakfast Tea Frosting
Need a dairy free dessert? Lemon Cake with Irish Breakfast Tea Frosting could be a spectacular recipe to try. One portion of this dish contains about 1g of protein, 1g of fat, and a total of 136 calories. This recipe serves 20. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a very budget friendly recipe for fans of European food. Head to the store and pick up salt, tea bags irish breakfast tea, lemon cake mix, and a few other things to make it today. It is perfect for st. patrick day. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.
Instructions
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.
Make cake batter as directed on box; stir in lemon peel. Fill muffin cups two-thirds full of batter; pour remaining batter into 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.
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.
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.
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.
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.