Irish Tea Cake
My Irish Tea Cake is a light fluffy cake that is just sweet but not overly sweet.
Servings: 6 slices
Calories: 436kcal
Equipment
- 9 Inch Spring Form pan
Ingredients
- ½ C unsalted butter softened
- 1 C sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1 ¾ C flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ C whole milk
- Powdered sugar for dusting
- Fruit for topping
- Whipped cream
Instructions
- Preheat oven to 350 and line a 9 inch spring form pan with parchment
- paper. Spray with pam baking spray and set aside
- Using a standing mixer, cream together the butter and sugar until
- combined and fluffy
- Beat in the eggs, one at a time until combined
- Beat in the vanilla until combined
- In a medium bowl, whisk together the flour, baking powder, salt until combined
- Alternate between the milk and flour, gradually mixing until completely combined
- Pour batter into springform pan and smooth evenly
- Bake in the oven for 35 - 40 minutes or until a toothpick comes out clean
- Allow to cool on the counter completely
- Dust with powdered sugar
- Serve with fresh berries and whipped cream
Notes
You can use an 9 inch cake pan if you don't have a Spring form pan. However, it will not come out as nice because you will need to flip the cake back right side up.
Nutrition
Calories: 436kcal | Carbohydrates: 63g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 389mg | Potassium: 86mg | Fiber: 1g | Sugar: 35g | Vitamin A: 585IU | Calcium: 131mg | Iron: 2mg