Tea Cake
A delightful, comforting Tea Cake that brings warmth and nostalgia with its fluffy texture and buttery aroma.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Can substitute with whole wheat flour for a denser texture.
- 1 tbsp Baking powder Ensure it’s fresh for optimal rising.
- 1/2 tsp Salt Optional, enhances flavor.
Wet Ingredients
- 1 cup Unsalted butter Room temperature for easy creaming.
- 1 cup Granulated sugar Can substitute with brown sugar for a richer flavor.
- 2 large Eggs Use large eggs for best results.
- 1 tsp Vanilla extract Adding a dash can elevate the flavor.
- 1/2 cup Milk Whole milk recommended for creaminess.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a bowl, combine the flour, baking powder, and salt.
- In another bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
- Add the eggs and vanilla extract, mixing until they are well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool and dust with powdered sugar before serving.
Notes
Store your leftover Tea Cake in an airtight container at room temperature for up to three days. For longer storage, freeze slices tightly wrapped for up to three months. Try adding fresh berries to the batter or substituting half of the flour with almond flour for a nutty flavor.