Low Sodium Classic Tea Cake
Delightfully simple yet irresistibly classic, this Low Sodium Classic Tea Cake is the perfect treat for any occasion. With its tender crumb, rich buttery flavor, and just a hint of sweetness, this recipe proves that you don’t need extra salt to achieve baking perfection. Ideal for those watching their sodium intake, this cake omits unnecessary additives while staying true to the comforting, timeless qualities of a traditional tea cake. Made with pantry staples like all-purpose flour, unsalted butter, and pure vanilla extract, this cake is ready in under an hour and pairs beautifully with a cup of tea or coffee. Serve it plain, or add a dusting of powdered sugar for a touch of elegance. Perfect for afternoon tea, dessert, or a mid-morning snack, this low sodium tea cake is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.75 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 3 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cup Whole milk
- 1 tablespoon Unsalted butter (for greasing the pan)
- 1 tablespoon All-purpose flour (for dusting the pan)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan with 1 tablespoon of unsalted butter and dust lightly with 1 tablespoon of flour. Tap out any excess flour from the pan.
In a medium bowl, whisk together 2 cups of all-purpose flour and 1 tablespoon of baking powder. Set aside.
In a large mixing bowl, beat 0.75 cup of softened unsalted butter and 0.75 cup of granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Add 1 teaspoon of pure vanilla extract and beat until combined.
Reduce mixer speed to low and add the flour mixture in three parts, alternating with 0.5 cup of whole milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
Slice and serve the tea cake plain or with a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
3162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 156.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 309 mg | 24% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 698 mg | 15% | |
*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.
