I know, I told you that I would have this cake recipe posted yesterday. I’m sowwwy, I got behind on my school work and had to finish it. Good news, I’m only a day late! Here is the recipe for Irish Tea Cake!
I have another sweet Irish treat for you. I love this cake, it’s so light and tasty.
Last week, I asked my Facebook fans what St. Paddy’s day ideas they wanted to see or any special dishes they make every year. I got a couple of awesome ideas. One was to bake with Baileys, which is how I got the idea for the Baileys Brownies with Baileys Frosting, which I shared on Monday. Another great idea came from by best friend, she suggested Irish Tea cakes. I’ve never actually had Irish Tea Cake before but it really intrigued me, so I had to look it up and make it.
Awesome cake and so simple! Aside from being simple, I love that this cake is versatile. You can serve it with anything from fruit, to jam, to whipped cream. I served it with some fresh raspberries and tea. It was a perfect combination of crisp fruit and soft, light cake. Mmmm…mmm…good!
- 1/2 cup of unsalted butter softened
- 1 cup of white sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1 3/4 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup of whole milk
- 2 tbs sour cream
- 2 tbs powder sugar for dusting
- Preheat the over to 350, grease and lightly flour the 9-inch round cake pan.
- Beat the butter and sugar on medium speed, until light. (about 2 minutes)
- Add the eggs, one at a time, beating well after each addition.
- Beat in vanilla, milk and sour cream.
- Sift in the flour, baking powder and salt. Mix everything, on low speed, until just combined.
- Pour the batter into the pan and bake for 25-30 minutes. Do the toothpick test to check for doneness.
- Cool the cake completely and dust with powder sugar.
I hope you get a chance to try this cake and love it as much as my whole family did! Thank you to my bestie for the suggestion!