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–+ servings
An Irish Tea Cake dusted with powdered sugar is elegantly topped with blackberries, raspberries, blueberries, and mint leaves on a pristine white cake stand. Nearby sit a teapot, a cup of tea, a stack of books, and a vase with white flowers.
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Irish Tea Cake

Delight in the simplicity of Irish Tea Cake, a buttery and light treat that's nearly effortless to make. Discover its charming elegance.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 10 servings
Calories: 271kcal
Author: Stephanie Wilson

Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (Irish butter preferred) softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • ½ cup whole milk
  • ¼ cup Powdered sugar for dusting

Instructions

  • Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  • Sift the flour, baking powder, and salt in a medium bowl. Set aside.
  • In a large mixing bowl or a stand mixer, cream the butter and sugar until light and fluffy (about 2-3 minutes). This step is key to getting that beautifully soft texture.
  • Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  • Gradually add the dry ingredients in three parts, alternating with the milk. Begin and end with the flour mixture, mixing just until combined—overmixing can make the cake dense. If the batter is too thick to spread, add 1-2 tablespoons more milk.
  • Evenly spread the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. In my oven, it's done at about 31 minutes.
  • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before slicing and serving.

Notes

  1. Cake Pan: I'm using an 8-inch cake pan, but a 9-inch one will work, too. The smaller pan results in a slightly taller cake, and in my oven, it bakes for 32 minutes.
  2. Butter: I love to use Irish butter in this recipe. It contains a high amount of butterfat, which contributes to a richer, more tender cake where the buttery flavor shines!

Nutrition

Calories: 271kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 221mg | Potassium: 61mg | Fiber: 1g | Sugar: 24g | Vitamin A: 357IU | Calcium: 75mg | Iron: 1mg