Sweet tea bundt cake recipe starts with a cake mix and ends with a blast of Southern flavor. Moist, dense, and perfect for summer potlucks and cookouts.
¼cupfresh lemon juicemay need more or less for the desired consistency
Instructions
Preheat oven to 350°.
Grease and flour a bundt cake pan.
Combine cake mix, pudding mix, ¾ cup cooled tea, eggs, oil, vanilla and lemon extract in a large bowl
Beat on low speed for 30 seconds.
Beat on medium for 2 minutes.
Spoon into prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. The interior will be 200F when an instant-read thermometer is stuck into the center.
Cool in the pan for 10 minutes.
Flip the pan over on a wire rack and remove the cake from the pan.
Brush the sweet tea syrup (if using) all over the surface of the cake.
Let cool completely.
Sweet Tea Syrup - Optional
In a small saucepan, bring the sugar and 1 cup of water to a boil.
Boil for 1 minute.
Remove the pan from the heat.
Add tea bags and let stand for 10 minutes.
Discard tea bags.
Let cool completely before brushing onto the cake.
Glaze
Whisk the glaze ingredients together until smooth.
Spoon over cooled cake.
Notes
Storage:Leftovers will keep just fine at room temperature for four or five days. Just seal in an airtight container or cover with plastic wrap.You can freeze leftovers for up to three months—also tightly wrapped in plastic. Place the wrapped cake in a plastic bag for extra protection from freezer burn.Thaw a frozen bundt cake at room temperature for a few hours. I recommend unwrapping the cake before thawing (if possible) to make it easier to remove the plastic without ruining the glaze.Tips:
Always use room temperature ingredients.
When mixing, start on low speed to avoid the ingredients splashing out of the bowl. Then, amp it up to medium to give the cake a proper rise.
Let the cake cool on the wire rack in the pan for just about ten minutes. This is the sweet spot. Removing it too soon can cause the cake to tear, but letting it cool fully in the pan can cause it to stick.
Discard the tea bags after ten minutes. Though you do want a strong flavor, letting it steep for too long can make it more bitter.
Sift the powdered sugar before combining it with the juice for a smoother glaze.