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–+ servings
Irish Tea Cake

Light and Buttery Irish Tea Cake Perfect for Any Gathering

This Irish Tea Cake is a light, buttery dessert perfect for any gathering, elevating your tea time experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Baking
Cuisine: Irish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Adds richness and moisture; can use salted butter, just reduce additional salt.
  • 1 cup Granulated Sugar Provides sweetness that balances the cake flavor.
  • 2 large Large Eggs Essential for structure and moisture in the cake.
  • 1 teaspoon Vanilla Extract Enhances the cake flavor with a lovely, subtle aroma.
  • 2 cups All-Purpose Flour Forms the cake’s structure; spoon and level to prevent excess flour.
  • 2 teaspoons Baking Powder Acts as a leavening agent for rise; ensure it’s fresh for the best results.
  • 1 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1 cup Whole Milk Contributes to moisture and helps create a tender crumb; almond milk can be used.
For Dusting
  • 1 cup Confectioner's Sugar Used for dusting before serving.

Equipment

  • 9-inch round cake pan
  • Mixing Bowl
  • Electric Mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Irish Tea Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter or non-stick spray.
  2. In a mixing bowl, cream together softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.
  3. Add the large eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until smooth.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
  5. Add the dry mixture to the creamed mixture in alternating batches with the whole milk, mixing gently after each addition.
  6. Pour the batter into the prepared cake pan, smoothing the top. Bake for 26-32 minutes until a toothpick comes out clean.
  7. Let the cake cool in the pan for 5 minutes, then loosen the edges and invert onto a wire rack to cool completely.
  8. Dust with confectioner's sugar before serving. Cut into slices and serve with whipped cream or fresh berries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store the cake in a tightly sealed container for up to 3 days at room temperature, or refrigerate for a week. Freeze for up to 2 months.

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