Irish Tea Cake

Irish tea cake is a lightly sweetened vanilla cake made with simple pantry staples. It has a moist, tender crumb and a buttery, delicate flavor - perfect for serving alongside tea or coffee at any gathering.

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Prep Time 10

Cook Time 30

Servings 10 slices

Ingredients

½ cup (113g) unsalted butter, room temperature
1 cup (198g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1¾ cups (210g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (120g) whole milk, room temperature
1 tablespoon confectioner's sugar, for dusting

Instructions

Preheat oven to 350°F. Grease a 9-inch round cake pan. Optionally, line the bottom with a round of parchment paper for easy removal.
In a large bowl, beat butter and granulated sugar together with a hand mixer or stand mixer on medium speed for 1 to 2 minutes, until creamed, pale, and fluffy. Add eggs and vanilla extract, and mix until smooth and creamy.
In a separate bowl, whisk together the flour, baking powder, and salt until combined.
Add half the dry ingredient mixture to the butter mixture and mix gently until just incorporated. Add half the milk and mix gently. Repeat with remaining dry ingredients and milk. Do not overmix - stop as soon as the batter comes together.
Pour batter into the prepared cake pan and smooth the top. Bake for 26 to 32 minutes, or until a toothpick inserted in the center comes out with crumbs (not wet batter), or the top springs back when gently pressed.
Cool cake in the pan on a wire rack. Once fully cooled, turn out onto a serving plate. Dust with confectioner's sugar just before serving.

Notes

Serving suggestions: Top with a dollop of whipped cream and fresh berries, or drizzle with strawberry or raspberry sauce.
Storage: Store covered at room temperature for 2 to 3 days. Do not refrigerate - butter cake feels dry when chilled.
Freezing: Freeze (without powdered sugar) for up to 2 months. Thaw on the counter for 1 to 2 hours and dust with powdered sugar before serving.
Flour tip: Measure flour using a kitchen scale (210g) or the spoon-and-level method for best accuracy. Too much flour makes the cake dry.
Milk tip: Use whole milk or 2% milk. Lower-fat milks can result in a drier cake.
Do not substitute baking soda for baking powder. They are not interchangeable in this recipe.