Description
This classic Irish Tea Cake is a moist, tender, and lightly sweetened cake that’s perfect for enjoying with a cup of tea. With a simple combination of butter, sugar, eggs, and vanilla, combined with baking powder and flour to provide a soft crumb, this cake offers a delightful homemade treat dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Cake Ingredients
- ½ cup butter (softened)
- 1 cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
Topping
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake does not stick during baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and white sugar until the mixture becomes light in color and fluffy, which helps incorporate air for a softer cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract to add flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter and maintaining cake tenderness.
- Pour Batter Into Pan: Transfer the batter to the prepared cake pan and spread it evenly using a spatula or the back of a spoon.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to settle, then carefully transfer it onto a wire rack to cool completely, preventing sogginess.
- Dust with Powdered Sugar: Once cooled, dust the top of the cake generously with powdered sugar for a classic, sweet finish.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding flour to keep the cake light and fluffy.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- For an added twist, consider adding a teaspoon of grated lemon zest to the batter.
- If you don’t have a 9-inch pan, an 8-inch round pan can be used but may require slightly longer baking time.
