Irish Brown Bread on a board

Irish Tea Cake

This simple cake is one of my favorites year round. It's delightful with afternoon tea and wonderful as a dessert with a caramel whiskey sauce. My girls will even eat it for breakfast with fruit.

This is a dense cake, not a sponge, and has a mild flavor that allows it to pair with nearly anything.

Irish Tea Cake

There is never a wrong time to serve this cake.

Irish Tea Cake

This tea cake is perfect for an afternoon snack, an after dinner dessert or a brunch. We've even eaten it for breakfast with fresh fruit. It's just a great cake that is easy to make.
Cuisine Irish
Keyword cake, Irish food, Irish tea cake, St. Patrick's Day, tea cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 1 9″ round cake
Calories 227kcal


  • 1/2 cup unsalted butter softened
  • 1 cup white sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup confectioners' sugar for dusting; optional


  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9 inch round pan.
  • In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla.
  • Combine the flour, baking powder and salt; stir into the batter alternately with the milk.
  • If the batter is too stiff, a tablespoon or two of milk may be added.
  • Spread the batter evenly into the prepared pan.
  • Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  • Cool in pan on a wire rack, then turn out onto a serving plate.
  • Dust with confectioners' sugar right before serving.


Use a flour sifter to dust confectioners sugar evenly across the cake.
Jody Halsted
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