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Irish Tea Cake Recipe

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4.4 from 8 reviews

This classic Irish Tea Cake is a soft, tender, and slightly sweet cake perfect for afternoon tea or any light dessert occasion. Made with simple pantry ingredients like butter, sugar, eggs, and vanilla, the cake is moist and fluffy with a delicate crumb. Finished with a light dusting of confectioner’s sugar, it’s a charming treat that embodies traditional Irish baking simplicity.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

For Finishing

  • 1 tablespoon confectioner’s sugar (for dusting)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly, and optionally line the bottom with a round piece of parchment paper to ensure easy cake removal after baking.
  2. Cream Butter and Sugar: In a mixing bowl, add the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat the mixture until it becomes light, creamy, and fluffy, about 1 to 2 minutes. This process aerates the batter for a tender crumb.
  3. Add Eggs and Vanilla: Add the eggs one at a time followed by the vanilla extract to the creamed butter and sugar. Mix until the mixture is smooth and uniformly combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt while breaking up any lumps.
  5. Mix Dry and Wet Ingredients Alternately: Add half of the dry ingredients to the wet mixture and gently fold to incorporate without overmixing. Then add half of the milk and mix again gently. Repeat with the remaining dry ingredients and milk, mixing just until combined to avoid a tough cake.
  6. Pour Batter and Bake: Pour the prepared batter into the greased cake pan, spreading it evenly. Bake in the preheated oven for approximately 26 to 32 minutes. Test doneness by inserting a toothpick into the center; it should come out with crumbs but no wet batter. Alternatively, lightly press the top of the cake—if it springs back immediately, the cake is done.
  7. Cool and Serve: Allow the cake to cool completely in the pan resting on a wire rack. Once cooled, carefully turn out the cake onto a serving plate. Just before serving, generously dust the top of the cake with confectioner’s sugar for a lovely finishing touch.

Notes

  • Do not overmix when combining dry and wet ingredients to maintain cake tenderness.
  • Using room temperature butter and eggs helps the ingredients combine better and yields a finer crumb.
  • If desired, you can add zest of lemon or orange for a citrusy twist.
  • The cake is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish

Find it online: https://yourdailycook.com/irish-tea-cake-recipe/