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I promised you cake, so let's have cake. Not just any cake, a Passion Tea Lemonade Bundt Cake! You have probably noticed that I usually make cocktail cakes, not regular bundt cakes. Let me tell you, it took every ounce of strength that I have not to add Limoncello to this recipe. I am quite proud of my self control, this cake turned out delicious and is perfect for picnics, parties, and little kids!!
Isn't that a pretty color?
How to make a passion Tea Lemonade Bundt Cake:
Preheat the oven to 350 degrees. Spray a bundt pan with baking pan, and set aside. In a large bowl, beat eggs, sugar, and oil together until light and fluffy.....
Add the vanilla, lemon zest, and tea.....
and beat to combine.....
You can't really see it in this photo, but the color is green! That is what happens when you try and bake with lemon. 😉 So, we're gong to have to add gel food coloring to achieve the perfect color. I used Wilton's ROSE coloring.....
Stir in the flour, dry milk powder, pudding mix, salt, and baking powder, and beat for one minute until thoroughly combined......
Now pour the batter into the prepared bundt pan.....
Tap the pan up and down on the counter (or floor) to release the air bubbles. Bake in preheated oven for 47 to 55 minutes, until golden brown and toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for 10 minutes in the pan.
Turn cake out onto a wire cooling rack placed on top of a large plate, and set aside.....
To make the glaze, whisk together powdered sugar and 2 Tablespoons of passion tea.....
If glaze is too thick, add additional tea. Use a large spoon to drizzle glaze over the top of the cake.....
The first couple of layers will run over the top of the cake, and slowly soak into it. Don't worry, we will fix that. 😉 When the bowl is empty, move the rack to a second plate and continue drizzling the original glaze over the top until you run out of glaze.....
Switch the rack back and forth between the plates, it takes about 8 to 10 times to use up all of the glaze.....
The glaze will slowly thicken up as you're drizzling it over the cake, so the last couple of passes will create the final look of the cake. Try to keep it even, but don't worry about covering every inch of the cake...you will drive yourself crazy if you try! 😉 Allow the cake to cool completely before serving.
If you are visiting from Pinterest, Welcome! You might also like to try this Passion Tea Lemonade.....
Or this Passion Tea Lemonade Cocktail.....
Next up is Passion Tea Lemonade Popsicles. 🙂
Passion Tea Lemonade Bundt Cake
For the Cake
- 1 ¼ cups super-fine bakers sugar
- 4 large eggs at room temperature
- ½ cup safflower oil
- 2 teaspoons pure vanilla extract
- 2 Tablespoons fresh lemon zest
- 1 cup prepared passion tea*
- 2 ½ cups cake flour
- 3.4 ounce package lemon pudding and pie filling mix
- ¼ cup dry milk powder
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
For the Glaze
- 1 cup powdered sugar
- 2 - 3 Tablespoons passion tea
- ⅛ teaspoon pink gel food coloring I used Wilton Rose
- Preheat oven to 350 degrees. Spray bundt pan with baking spray, and set aside.
- In a large bowl, beat together eggs, sugar, and oil until light and fluffy.
- Add vanilla, lemon zest, food coloring, and tea, and beat to combine.
- Stir in flour, pudding mix, dry milk powder, salt, and baking powder. Beat for one minute to thoroughly combine.
- Pour cake batter into prepared pan and tap on the counter to remove air bubbles. Place in preheated oven and bake for 47 to 55 minutes, until golden brown and toothpick inserted into the center of the cake comes out clean.
- Remove from oven and set aside for 10 minutes.
- Turn cake out onto a wire rack and place over a large plate.
- To make the glaze:
- Whisk powdered sugar and passion tea together in a small bowl. Add additional tea if glaze is too thick.
- Using a large spoon, drizzle glaze over the top of the cake.
- Move cake to a second plate, and drizzle glaze over the cake. Continue drizzling glaze until you run out, 8 to 10 times.
- Allow cake to cool completely before serving.