irish tea cake recipe

Written ByJenny Smyth Posted on
irish tea cake recipe
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The Best irish tea cake recipe

I’m so excited to share this Irish tea cake recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends. The origins of the Irish tea cake are a bit unclear, but I like to think it’s a variation of the traditional Irish scones.

Whatever its roots, this recipe is a staple in our household, and I’m sure it will become one in yours too. The texture of the Irish tea cake is what really sets it apart from other sweet breads. It’s light and fluffy, yet still manages to be moist and flavorful.

The key to achieving this texture is in the way you mix the ingredients. You want to make sure you don’t overmix the dough, or it’ll end up tough and dense. One of the best things about this recipe is how versatile it is.

You can serve it as a snack on its own, or use it as a base for various toppings. My kids love it when I add sliced bananas or honey on top. It’s also a great way to use up leftover fruit or nuts.

I’ve been experimenting with different flavor combinations lately, and I’m excited to share some of my favorite variations with you. Try adding a sprinkle of cinnamon or nutmeg on top for an extra kick of flavor. You can also swap out the traditional butter for a flavored one, like garlic or herb-infused.

Irish Tea Cake

Irish Tea Cake

4.6 from 799 votes

A tender, buttery loaf cake infused with black tea and warm spices, perfect for an afternoon treat. This simple cake pairs beautifully with a cup of tea and a dusting of powdered sugar.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup strong brewed black tea, cooled

For the Glaze (Optional)

1 cup powdered sugar
2 tablespoons strong brewed black tea
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or cooking spray, then line it with parchment paper for easy removal.
3In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
4Set this dry mixture aside while you prepare the wet ingredients.
5In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
6Scrape down the sides of the bowl as needed.
7Add the eggs one at a time, beating well after each addition.
8Then mix in the vanilla extract until fully incorporated.
9With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the cooled tea.
10Begin and end with the dry ingredients, mixing just until combined and no streaks of flour remain.
11Pour the batter into the prepared loaf pan and smooth the top with a spatula.
12Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
14If making the glaze, whisk the powdered sugar, tea, and vanilla together until smooth and drizzle over the cooled cake.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Wire rack
Sifter (optional)

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 13g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 180mg🌾Total Carbs: 46g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a stronger tea flavor, steep two tea bags in 1/2 cup of boiling water for 5 minutes. You can also add a handful of raisins or dried currants to the batter for a traditional twist. Store the cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Irish Tea Cake Works

This Irish tea cake recipe is a keeper in my kitchen, and I think it will be in yours too. It is simple to make, uses everyday ingredients, and always turns out perfectly.

I love that I can bake it on a Sunday afternoon and have it ready for the week ahead, whether it is for a quick breakfast or an after-school snack. When it comes to storage, just keep it in an airtight container and it will stay moist for several days.

If you want to reheat a slice, pop it in the toaster or microwave for a few seconds to bring back that fresh-baked warmth. I also like to serve it with a light dusting of powdered sugar and a side of fresh berries for a pretty presentation.

This cake is always a good idea for family gatherings, potlucks, or just a quiet afternoon at home with a cup of tea.

❓ Frequently Asked Questions About Irish Tea Cake

What type of flour should I use?

For this recipe, I recommend using all-purpose flour. It has a neutral flavor and will give your Irish tea cake a nice texture.

Can I use active dry yeast instead of instant yeast?

No, active dry yeast requires proofing before adding it to the dough, which can be tricky. Stick with instant yeast for best results.

How long does the dough need to rise?

The dough should rise for about an hour, or until it’s doubled in size. Keep an eye on it after 45 minutes to ensure it doesn’t over-proof.

Can I make this recipe gluten-free?

You can try substituting the flour with a gluten-free alternative, but keep in mind that gluten-free flours can behave differently and may affect the final texture.

What’s the best way to store leftover Irish tea cake?

You can store leftover Irish tea cake at room temperature for up to 3 days, or wrap it tightly in plastic wrap and freeze for up to 2 months.

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