Description
This classic Irish Tea Cake is a soft, tender, and subtly sweet cake perfect for enjoying with a cup of tea. Made with simple pantry ingredients and a light dusting of powdered sugar, it bakes into a moist, flavorful treat that serves eight. The easy-to-follow recipe yields a golden, fluffy cake with a hint of vanilla, embodying traditional Irish baking simplicity and charm.
Ingredients
Scale
Cake Batter
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
Finishing
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake does not stick and bakes evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and white sugar until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to flavor the batter.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Wet and Dry: Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the flour mixture. Mix gently just until combined to avoid toughening the cake.
- Prepare to Bake: Pour the batter into the prepared cake pan and spread evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden on top.
- Cool: Let the cake cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely, which prevents sogginess.
- Dust and Serve: Once cooled, lightly dust the cake with powdered sugar to add a touch of sweetness and an appealing finish before serving.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter once the flour is added to keep the cake tender.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For a festive touch, add a teaspoon of cinnamon or nutmeg to the dry ingredients.
- If you prefer, you can substitute whole milk with almond or oat milk for a dairy-free version, though the texture may vary slightly.
