Name: Irish Tea Cake Recipe
Prep time: 15 min
Cook time: PT-491235H29M17S
Total time: 55 min
Cuisine: Irish
Ingredients: 1 cup white sugar; ½ cup butter, softened; 2 large eggs; 1 ½ teaspoons vanilla extract; 1 ¾ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup milk, or more if needed; ¼ cup confectioners’ sugar

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Introduction

Irish Tea Cake is a simple, comforting treat perfect for enjoying with a warm cup of tea. Lightly sweet and tender, this cake is dusted with a delicate layer of confectioners’ sugar for a classic finish.

A slice of light yellow sponge cake with a soft, airy texture sits on a white plate, topped with a thin dusting of powdered sugar and a small fresh green mint leaf. Around the base of the cake are several mixed berries, including blackberries, blueberries, and raspberries, adding dark purple, blue, and red colors. In the blurred background, the rest of the round cake with a similar powdered sugar topping and berries is visible on another white plate. Both plates are placed on a white marbled surface with a blurred glass of dark liquid behind the slice. A silver fork rests near the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup white sugar
½ cup butter, softened
2 large eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk, or more if needed
¼ cup confectioners’ sugar for dusting

Instructions

Step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan to prepare for baking.
Step 2: In a mixing bowl, cream together the sugar and softened butter using an electric mixer until the mixture is light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, combine the flour, baking powder, and salt. Gradually stir this dry mixture into the wet ingredients, alternating with the milk. Add a little extra milk if the batter feels too stiff.
Step 5: Spread the batter evenly into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto a serving plate. Let it cool to room temperature, about 20 to 30 minutes.
Step 7: Just before serving, dust the cake lightly with confectioners’ sugar for a sweet, elegant finish.

Tips & Variations

For added flavor, mix in a teaspoon of grated lemon or orange zest to the batter.
If you prefer a denser cake, substitute half the all-purpose flour with whole wheat flour.
Serve warm with a spread of butter or jam for extra indulgence.

Storage

Store the Irish Tea Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and keep it in the refrigerator for up to a week. Reheat slices gently in the microwave or oven to restore freshness before serving.

How to Serve

A slice of yellow sponge cake with a soft, airy texture sits on a white plate, topped with a light dusting of powdered sugar and a small green mint leaf in the center. On the left side of the slice, there are fresh mixed berries including blackberries, blueberries, and a raspberry, adding dark purple, blue, and red colors. Behind the slice, part of the whole round cake is visible, topped with powdered sugar and the same mixed berries. A clear glass cup filled with black coffee sits in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk in this recipe?

Yes, you can substitute regular milk with plant-based milks like almond, soy, or oat milk. Just ensure they are unsweetened to keep the balance of flavors.

What can I do if I don’t have confectioners’ sugar for dusting?

If you don’t have confectioners’ sugar, you can lightly sprinkle granulated sugar over the top before baking, though the texture will be different. Alternatively, a simple glaze made with powdered sugar and a little milk can be brushed on once the cake cools.