Delicious Irish Tea Cake that is buttery, light, moist, and fluffy. It's great on its own or with a dusting of powdered sugar and fresh berries.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 10
Ingredients
½cup(113g)unsalted butter, softened to room temperature
1cup(200g)granulated sugar
2large eggs, at room temperature
2teaspoonspure vanilla extract
1 ¾cups(227g)all-purpose flour
½teaspoonsalt
½teaspoonbaking powder
¼teaspoonbaking soda
½cup(120ml)buttermilk, at room temperature
powdered sugar for dusting
fresh berries for garnish
Instructions
Preheat the oven to 350°F. Grease the inside bottom and sides of one 9-inch round pan. Line the bottom of the pan with parchment paper cut to fit. Lightly grease the parchment paper. Dust the inside bottom and sides of the pan with flour, then tap out any excess. Set aside.
In a medium bowl, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing for 20 seconds after each addition. Beat in the vanilla.
Combine the flour, salt, baking powder, and baking soda in a medium bowl. Stir with a whisk and add half to the butter mixture. Beat on low speed until the flour is almost fully incorporated. Mix in the buttermilk, followed by the remaining flour mixture, and beat on low until just combined. Take care not to over mix; the batter will be thick.
Transfer the batter to the prepared pan and bake for 20-25 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 10 minutes then transfer to a wire rack and allow to cool completely before serving.
Just before serving, dust with powdered sugar and top with fresh berries.
Notes
Room temperature ingredients: Allow the cold ingredients to sit at room temperature for at least 30 minutes before using.
Store baked and cooled cake in an air-tight container at room temperature for up to 3 days. Or store it in the refrigerator for up to 5 days. Bring it to room temperature just before serving.
Or the cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.