Irish Tea Cake is so easy, simple, soft, and delicious! This beautiful, simple cake is perfect with juicy raspberries and a sprinkle of powdered sugar.
Prep Time10 minutesmins
Cook Time30 minutesmins
Bring ingredients to room temperature:30 minutesmins
Preheat the over to 350°, grease and lightly flour the 9-inch round cake pan. (You can also cut out a circle of parchment paper, the same size as the bottom of the pan and place it in the cake pan. This will prevent the cake from sticking to the bottom.)
Beat softened butter and sugar on medium speed, until light and fluffy. (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. Gently tap the cake pan on the counter a few times to get the air bubbles out and make sure the batter is spread evenly. Bake the cake for 25-30 minutes. Do the toothpick test to check for doneness.
Cool the cake for a few minutes and run a greased butter knife along the edges to separate it from the pan. Turn it over onto the cooling wire rack to cool completely. Once cooled, dust the cake with powdered sugar.