Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease and flour a 13x9-inch baking pan.

Step 3

Place the tea bags in a heatproof glass bowl and pour the boiling water over them.

Step 4

Cover the glass bowl with plastic wrap and allow the tea bags to steep in the water for 10 minutes.

Step 5

Lift the tea bags out from the water and use the back of a spoon to gently press each tea bag against the side of the bowl to remove the excess liquid.

Step 6

Discard the tea bags and allow the tea to cool for 20 minutes.

Step 7

In the bowl of a stand mixer, beat 1 cup of the butter at medium speed until creamy.

Step 8

Slowly add the granulated sugar and the brown sugar to the butter and beat together until light and fluffy.

Step 9

Add the eggs to the butter/sugar mixture, one at a time, and beat after each addition, until they are just blended.

Step 10

In a medium bowl, whisk the cake flour, the baking powder, the salt, and the baking soda together.

Step 11

Alternate adding the cake flour mixture and 1 cup of the tea to the butter mixture, beginning and ending with the flour mixture, and beating after each addition on low speed just until blended.

Step 12

Discard the remaining tea or reserve it for future use.

Step 13

Pour the batter into the prepared pan and bake until a wooden pick inserted into the center of the cake comes out clean, about 35-40 minutes.

Step 14

Transfer the cake to a wire rack to cool completely, about 20 minutes.

Step 15

In the bowl of an electric mixer, combine the cream cheese and the remaining butter and beat at medium speed until creamy.

Step 16

Gradually add the powdered sugar to the cream cheese/butter mixture, 1 cup at a time, and beat after each addition on low speed until blended.

Step 17

Add the lemon zest and the fresh lemon juice to the cream cheese/butter mixture and beat until just blended.

Step 18

Adjust the mixer speed to high and beat the frosting until light and fluffy.

Step 19

Spread the frosting onto the cooled cake.

Step 20

Serve.