Description
This Traditional Irish Tea Cake is a soft, lightly sweetened cake with a tender crumb. It’s a simple yet elegant dessert often enjoyed with tea. Unlike heavier fruit-based Irish cakes, this one is more like a sponge cake—perfect for layering with jam or simply dusting with powdered sugar.
Ingredients
Units
Scale
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) whole milk
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Serve with whipped cream, fresh berries, or a spread of jam for extra flavor.
- This cake is best enjoyed the same day but can be stored in an airtight container for up to 3 days.
- For a citrusy twist, add lemon or orange zest to the batter.