Ingredients

• 1 ½ c. all-purpose flour
• 1 ¼ tsp. baking powder
• ⅝ tsp. baking soda
• ⅝ tsp. kosher salt
• ½ c. + 2 tbsp. unsalted butter, softened
• ¾ c. + 3 tbsp. sugar
• 3 large eggs
• 10 tbsp. Milo's Famous Sweet Tea
• 5 tbsp. Milo's Lemonade
• 1 ¼ tsp. vanilla extract
• 1 tbsp. + 3/4 tsp. lemon zest
• 1 ¼ c. Milo's Famous Sweet Tea (for syrup)
• 2 ½ tbsp. granulated sugar (for syrup)
• 1 c. powdered sugar (for drizzle)
• 2 c. Milo's Lemonade (for drizzle)
• 1 tbsp. Milo's Famous Sweet Tea (for drizzle)

Instructions

1. Bake the Cake: 1. Heat oven to 350°F. 2. Grease and line a 9-inch square pan. 3. Whisk the flour, baking powder, baking soda, and salt. 4. Cream the butter, sugar, lemon zest and vanilla until light and fluffy. 5. Beat in the eggs one at a time. 6. Combine Milo's Sweet Tea and Lemonade. Alternate adding the dry ingredients with the Sweet Tea/Lemonade mixture. 7. Pour the batter into the pan and bake for 28–32 minutes, until a tester comes out clean.
2. While the cake bakes, make the syrup: 1. Simmer 1 1/4 c. Milo's Famous Sweet Tea and 2 1/2 tbsp. sugar until reduced by about half. 2. Cool slightly.
3. Soak the Cake: 1. While the cake is still warm, poke holes all over with a skewer. 2. Brush or spoon the tea syrup evenly over the cake.
4. Finish cake with the Drizzle: 1.Whisk the powdered sugar, 2 c. Milo's Lemonade, 1 tbsp. Milo's Famous Sweet Tea, and a pinch of salt until smooth. 2. Drizzle generously over the cooled cake.
5. Serving Note: The cake is even better the next day. The Milo's Sweet Tea syrup keeps it moist while the lemonade drizzle gives it the bright flavor that balances the sweetness perfectly.