fifty six

Arnold Palmer Cake (aka Lemonade Layer Cake with Earl Gray Frosting)

Have you heard of an Arnold Palmer? Even if you haven’t heard the name (where have you been living, under a rock?) I’m sure you’ve experienced this beverage before: it’s just iced tea and lemonade. A truly awesome combination- you’ve got sweet, sour, and bitterness happening in one cup. Perfection. I’ve had the idea to use the drink as inspiration for a cake for a while, ever since I saw Momofuku‘s version, which is incredible. It involves making a bitter tea soak for a traditional lemon tea cake in addition to homemade tea jelly and lemon mascarpone for fillings. Honestly, I can’t get over how cool this recipe is. I have to try it out myself sometime. But I was in the mood to do a little creating of my own so I decided on this: Lemonade Layer Cake with an Earl Gray Buttercream Frosting. It was a very substantial cake- one slice was definitely enough for one sitting, but it WAS pretty yummy. I’ll keep working on this recipe and keep you posted if anything magical happens.

Cake (adapted from

– 1 1/3 cups granulated sugar

– 6 tbsp softened butter

– 2 tbsp lemon zest

– 4 tbsp lemonade

– 2 tsp vanilla extract

– 2 eggs

– 2 egg whites

– 2 cups flour

– 1 tsp baking powder

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1 1/4 cups buttermilk

Preheat oven to 350°. Grease 2 (9-inch) round cake pans with cooking spray. Add the first 5 ingredients in a large bowl; beat with a mixer at medium speed for about five minutes. Add eggs and whites, one at a time, beating well after each. Combine flour, baking powder, salt, and baking soda and stir with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating well after each addition. Pour batter into pans and tap pans once on counter to remove air bubbles. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes in the pans on a wire rack, then remove from pans and cool completely on wire rack.


– 1/2 cup strongly brewed Earl Gray tea

– 1 batch of Vanilla Buttercream 

Prepare the buttercream according to the directions, then blend in the tea. Add more powdered sugar to reach your desired consistency.

When the cake has cooled completely, frost it, then garnish with fresh fruit or lemon zest (I think blueberries compliment the lemon perfectly). Yum!

vsco_1 vsco_0 vsco_2


One thought on “fifty six

  1. Pingback: READY Earl Gray Madeleines | Spices and Spatulas

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s