Ingredients

• 8 tsp. Milo’s Sweet Tea
• 3/4 c. whole milk
• 1 c. unsalted butter, softened
• 1 ¼ c. granulated sugar
• 2 ½ c. cake flour
• 2 tsp. baking powder
• ½ tsp. kosher salt
• 3 eggs, whole
• 1 egg white
• 4 oz. Milo’s Lemonade
• 4 oz. egg yolks
• 4 oz. granulated sugar
• 6 oz. butter, cubed and chilled
• 3 c. Milo’s Famous Sweet Tea
• 1 lemon peel

Instructions

1. For the Cake: Preheat oven to 350° F. In a saucepan, bring Milo’s Sweet Tea and milk to a slow simmer.
2. Spread softened butter in three (3) 6-inch cake pans and line with parchment paper.
3. In a stand mixer, combine the milk mixture, eggs, and egg white. Set aside half of the mixture. Add flour, baking powder, sugar, and salt to the wet mixture, continuously scraping down sides and adding back the other half of the wet mixture slowly. The batter will be slightly curdled but will come together.
4. Pour the batter into lined cake pans. Bake for 30 to 35 minutes until a cake tester comes off clean.
5. Allow cake layers to cool and rest.
6. While the cakes are cooking, make the curd and Milo’s Sweet Tea Soak.
7. For the curd: In the bottom pot of a double boiler, heat water.
8. In the top pot of a double boiler or an equivalent size mixing bowl, sugar, egg yolks, and Milo’s Lemonade.
9. Control heat and whisk until mixture thickens to Nape Consistency (meaning it will cover the back of a spoon). Continue to whisk and add chilled butter little by little.
10. Cover tightly and let cool.
11. Garnish with extra curd, lemon slices, and edible flowers.
12. In a medium pot, bring Milo’s Famous Sweet Tea to a boil. Reduce heat to a simmer. Add lemon peel and allow liquid to reduce by half.
13. To Assemble: Once cake layers are cooled, trim the tops. Brush the tops of each layer with Milo’s Famous Sweet Tea Soak.
14. Spread 2-3 tablespoons of Milo’s Lemonade Curd on top of each layer, stacking evenly.
15. Garnish with extra curd, lemon slices, and edible flowers.