Cake Irish Tea Cake
Delightfully simple and utterly charming, this Irish Tea Cake is the perfect companion to your favorite cup of tea or coffee. Made with pantry staples like all-purpose flour, granulated sugar, and a touch of creamy whole milk, this classic recipe yields a tender, buttery cake with a golden crust and a melt-in-your-mouth crumb. A hint of vanilla extract adds warmth and depth, while an optional dusting of powdered sugar gives it a sweet, elegant finish. Ready in under an hour with just 15 minutes of prep time, this easy-to-make tea cake is perfect for everyday treats or casual gatherings. Its versatility and timeless appeal make it a must-have addition to any baker's repertoire—serve it plain, or pair it with a dollop of whipped cream and fresh fruit for an extra-special touch.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 200 grams Granulated sugar
- 115 grams Unsalted butter
- 2 pieces Large eggs
- 125 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 15 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease an 8-inch (20 cm) round cake pan. Lightly dust the inside with flour, tapping out any excess.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the mixture, beating well after each addition, until fully incorporated.
Mix in the vanilla extract.
Add the flour mixture to the wet ingredients in three batches, alternating with the milk in two batches, beginning and ending with the dry ingredients. Mix on low speed just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar if desired. Slice and serve with tea or coffee.
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2063 mg | 90% | |
| Total Carbohydrate | 409.8 g | 149% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 222.2 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 272 mg | 21% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
