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Tea Cake

Irish Tea Cake

My Irish Tea Cake is a light fluffy cake that is just sweet but not overly sweet.
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Course: Dessert
Cuisine: Irish
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6 slices
Calories: 436kcal
Author: Wendy


  • 9 Inch Spring Form pan


  • 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


  • 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


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. 


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