Description
This Irish Tea Cake is a simple and comforting cake perfect for an afternoon tea or a light dessert. With a light and tender crumb, it’s easy to make and pairs beautifully with whipped cream and fresh berries.
Ingredients
Units
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- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 tablespoon confectioner’s sugar, for dusting
Instructions
- Preheat and Prep: Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan. Optionally, line the bottom with parchment paper.
- Cream Butter and Sugar: In a bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry: Add half of the dry ingredients to the butter mixture, mixing until just combined. Add half of the milk, mixing until just combined. Repeat with remaining dry ingredients and milk. Do not overmix.
- Bake: Pour batter into the prepared pan. Bake for 26-32 minutes, or until a toothpick inserted in the center comes out with crumbs.
- Cool and Serve: Cool cake in the pan on a wire rack. Once cooled, turn out onto a serving plate and dust with confectioner’s sugar. Serve.
Notes
- Serve with whipped cream and fresh berries.
- Store leftovers in an airtight container at room temperature for 2-3 days.
- Freeze cake for up to 2 months. Thaw on the countertop for 1-2 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
