Description
This classic Irish Tea Cake is a light and fluffy cake perfect for enjoying with a cup of tea. Made with simple ingredients like butter, sugar, eggs, and vanilla, it delivers a moist texture with a tender crumb. A dusting of confectioner’s sugar adds a touch of sweetness and charm, making it an ideal treat for afternoon gatherings or casual dessert occasions.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Dry Ingredients
- 1 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For Dusting
- 1 tablespoon confectioner’s sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan and optionally line the bottom with a piece of parchment paper for easier cake removal after baking.
- Cream butter and sugar: In a mixing bowl, combine the room temperature butter and granulated sugar. Beat with a hand mixer or stand mixer until the mixture is light, fluffy, and well creamed, about 1 to 2 minutes. This step is key for incorporating air into the batter for a tender cake.
- Add eggs and vanilla: Add the eggs and vanilla extract to the creamed butter mixture. Continue mixing until the batter is smooth and creamy, ensuring the eggs are fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and free of lumps.
- Mix dry and wet ingredients: Add half of the dry ingredients to the butter mixture and gently mix until just combined. Then add half of the milk and gently mix again. Repeat with the remaining dry ingredients and milk, mixing carefully to avoid overworking the batter, which could make the cake dense.
- Bake the cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for about 26 to 32 minutes. Check doneness by inserting a toothpick into the center—if it comes out with crumbs but no wet batter, or if the cake springs back when lightly pressed, it is done. If an indent remains, bake a little longer.
- Cool and finish: Let the cake cool in the pan on a wire rack. Once completely cool, carefully remove the cake from the pan and place it on a serving plate. Dust the top with confectioner’s sugar just before serving for a delicate finishing touch.
Notes
- Using room temperature butter and eggs ensures a smooth batter and better texture.
- Do not overmix after adding flour to avoid a dense cake.
- Line the cake pan with parchment paper for easy removal and cleaner edges.
- If you prefer, substitute buttermilk for whole milk to add a slight tang and tender crumb.
- Store any leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
