Irish Tea Cake
A simple, buttery tea cake with a soft crumb and light vanilla aroma, perfect for pairing with tea. This forgiving recipe is ideal for beginner bakers and can be easily customized with add-ins.
Ingredients
Main ingredients
- 1/2 cup unsalted butter (softened) Use European-style butter for a silkier mouthfeel.
- 1 cup white sugar Granulated sugar is ideal for the right texture.
- 2 eggs Use room temperature eggs to prevent curdling.
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour Can replace up to half with cake flour for a lighter crumb.
- 2 teaspoons baking powder Ensure it's fresh for proper leavening.
- 1/2 teaspoon salt
- 1/2 cup milk Whole milk gives the best richness.
- 1/4 cup confectioners' sugar (for dusting; optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch round pan with butter or nonstick spray and dust lightly with flour.
- In a mixing bowl, cream the softened butter and white sugar together until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time and stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the dry mixture and milk to the batter alternately, beginning and ending with the flour.
- Spread the batter evenly into the prepared pan.
Baking
- Bake for 30–35 minutes until set; a toothpick inserted in the center should come out clean.
- Cool the cake in the pan for 10–15 minutes, then invert onto a serving plate.
- Once cooled, dust with confectioners' sugar before serving.
Notes
Store slices in an airtight container for up to 4 days or freeze for up to 3 months. Adjust baking time if using a loaf pan.