Carla Hall’s Sweet Tea Lemonade Cake Copycat Recipe

Carla Hall’s Sweet Tea Lemonade Cake is a Southern-inspired dessert that combines two beloved drinks—sweet tea and lemonade—into a moist, bright, and flavorful cake. Made with a tender vanilla-lemon cake base, sweet tea syrup, and a tangy lemonade drizzle, this recipe captures the refreshing flavors of a classic Southern summer.

Why Everyone Will Love This Recipe

This cake is the perfect balance of sweet, citrusy, and refreshing. The sweet tea syrup soaks into the warm cake, keeping it incredibly moist, while the lemonade glaze adds a bright finish that cuts through the richness. It’s an ideal dessert for picnics, brunches, celebrations, or any occasion where you want a unique Southern treat.

What Is the Dish?

Sweet tea and lemonade are two iconic Southern beverages that represent warm-weather gatherings, hospitality, and relaxed outdoor meals. Sweet tea became especially associated with the American South in the 20th century as tea, sugar, and refrigeration became more accessible, while lemonade has long been enjoyed as a refreshing citrus drink during hot weather.

The combination of sweet tea and lemonade, often called a “half-and-half” or “Arnold Palmer,” became a beloved beverage pairing. Carla Hall’s cake transforms that classic drink combination into a dessert by incorporating tea into the cake and syrup while using lemonade for a bright glaze. Fun fact: soaking cakes with flavored syrups is a technique used in many baking traditions because it adds moisture and allows flavors to develop over time, which is why this cake is often even better the next day.

Cooking Tips

• Bring butter and eggs to room temperature before mixing for a smoother batter.
• Do not overmix the batter after adding flour, as this can make the cake dense.
• Poke holes into the warm cake so the sweet tea syrup can soak deeply into the crumb.
• Reduce the lemonade carefully for the glaze to concentrate its citrus flavor.
• Let the cake rest overnight if possible—the flavors become even more balanced.

Frequently Asked Questions

What Is a Sweet Tea Lemonade Cake?

It is a cake inspired by the classic Southern sweet tea and lemonade combination, using tea syrup and lemon glaze to recreate the flavors of the drink.

Can I Use Homemade Sweet Tea?

Yes. Homemade sweet tea works well as long as it has a similar sweetness and strength to prepared sweet tea.

Can I Make This Cake Without the Syrup?

The cake can be made without the syrup, but the soaking syrup is what gives it extra moisture and its signature sweet tea flavor.

Can I Use Bottled Lemonade?

Yes. Store-bought lemonade works well, though fresh lemonade will provide a brighter citrus flavor.

Can I Make This Cake Ahead of Time?

Yes. This cake is ideal for making ahead because the syrup continues to enhance the texture and flavor as it rests.

How to Store

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to 5 days. Allow refrigerated slices to come closer to room temperature before serving for the best texture.

How to Freeze

Freeze the cake without the lemonade drizzle for up to 2 months. Wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight and add fresh glaze before serving if desired.

Ingredients

For the Cake

• 1 + ½ cups all-purpose flour
• 1 + ¼ tsps baking powder
• ⅝ tsp baking soda
• ⅝ tsp kosher salt
• ½ cup plus 2 tbsps unsalted butter, softened
• ¾ cup plus 3 tbsps sugar
• 3 large eggs
• 10 tbsps Milo’s Famous Sweet Tea
• 5 tbsps Milo’s Lemonade
• 1 + ¼ tsps vanilla extract
• 1 tbsp plus ¾ tsp lemon zest

For the Sweet Tea Syrup

• 1 + ¼ cups Milo’s Famous Sweet Tea
• 2 + ½ tbsps granulated sugar

For the Lemonade Drizzle

• 1 cup powdered sugar
• 2 cups Milo’s Lemonade, reduced to 2 tbsps
• 1 tbsp Milo’s Famous Sweet Tea
• Pinch of salt

How to Make Carla Hall's Sweet Tea Lemonade Snack Cakes

1. Preheat oven to 350°F. Grease and line a 9-inch square baking pan with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. Beat softened butter, sugar, lemon zest, and vanilla until light and fluffy.
4. Beat in eggs one at a time until fully incorporated.
5. Mix together Milo’s Sweet Tea and Lemonade. Alternate adding the dry ingredients and tea-lemonade mixture to the butter mixture until combined.
6. Pour batter into the prepared pan and bake for 28–32 minutes, until a tester inserted in the center comes out clean.
7. While the cake bakes, simmer sweet tea and sugar until reduced by about half. Cool slightly.
8. While the cake is still warm, poke holes throughout with a skewer. Brush or spoon the sweet tea syrup evenly over the cake.
9. Whisk powdered sugar, reduced lemonade, sweet tea, and a pinch of salt until smooth.
10. Once the cake has cooled, drizzle the lemonade glaze over the top. Slice and serve.