| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| 2 cups of all-purpose flour | 1 teaspoon of baking powder | 1/2 teaspoon of baking soda | 1/4 teaspoon of salt |
| 3/4 cup of unsalted butter, at room temperature | 1 cup of granulated sugar | 2 large eggs | 1 teaspoon of pure vanilla extract |
| 1 cup of milk | 1/2 cup of strong brewed tea, cooled | 1 tablespoon of lemon zest | 2 tablespoons of loose tea leaves (optional) |
| 1/2 cup of powdered sugar for dusting |
| kcal | fat | saturates | carbs |
| 478 | 20g | 12g | 70g |
| sugars | fibre | protein | salt |
| 39g | 1g | 7g | 0.8g |
About Tea Cake
The Classic and Charming Tea Cake
The world of bread is a vast and fascinating one, offering a cavalcade of flavors, textures, and culinary experiences that few food groups can rival. Among this gallery of greats, few can claim the same universal appeal as the iconic Tea Cake. This wholesome, old-world charmer boasts a subtly sweet taste and delicately soft texture, making it an ideal companion for your favorite hot beverages.
When you sink your teeth into a slice of Tea Cake, you’re not just enjoying a delightful bread, you’re partaking in a tradition that spans across many countries and cultures. It’s an experience that is comforting and deeply satisfying, one that bridges gaps, and unites food lovers across the globe. While often enjoyed solo, the versatile strength of the Tea Cake makes it a fabulous companion to a range of dishes, including salads with tangy dressings, roasted meats, or even hearty stews.
At the core of the Tea Cake lies a deceptively simple recipe, where each ingredient plays a pivotal role in building its distinct charm. While the flour, baking powder, and soda form the backbone, it’s the restrained sprinkling of granulated sugar and the richness of the unsalted butter that gives the cake its subtly sweet character and moist, crumbly texture.
Distinguished Ingredients and Complements of Tea Cake
The aromatic lemon zest lends a light zesty touch that counterpoints nicely with the baked bread’s sweetness, while the novel inclusion of brewed tea and optional tea leaves imparts a unique, palate-pleasing twist. Once baked to perfection, a delicate dusting of powdered sugar is all it takes to finish this timeless classic.
Taking inspiration from the old-world charm of English high tea, the Tea Cake has soared in global popularity due to its versatile flavors and adaptability. Pairs perfectly with loose-leaf tea, a cup of frothy cappuccino, or cocoa, this bread is at home in any meal, be it breakfast, lunch, or dinner. It’s a classic favorite in many British households and is often included as a staple in their traditional afternoon tea spreads.
With its unpretentious charm and homely vibes, the Tea Cake is always an excellent choice, whether you’re looking for a robust side to pair up with your main dish, or simply seeking a simple yet flavorful standalone treat.
What You’ll Need
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3/4 cup of unsalted butter, at room temperature
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1 cup of milk
- 1/2 cup of strong brewed tea, cooled
- 1 tablespoon of lemon zest
- 2 tablespoons of loose tea leaves (optional)
- 1/2 cup of powdered sugar for dusting
Method
Step One
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9-inch cake tin or line it with baking parchment.
Step Two
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set this mixture aside.
Step Three
In a large bowl, use an electric mixer to cream together 3/4 cup of unsalted butter and 1 cup of granulated sugar until it’s light and fluffy. This should take about 5 minutes.
Step Four
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in 1 teaspoon of pure vanilla extract.
Step Five
Gradually mix in the dry ingredients in three parts, alternating with 1 cup of milk and 1/2 cup of strong brewed tea. Mix until just combined, being careful not to overmix.
Step Six
Fold in 1 tablespoon of lemon zest and 2 tablespoons of loose tea leaves (if you’re using them).
Step Seven
Pour the cake batter into the prepared tin and smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Step Eight
Let the cake cool for 10 minutes in the tin, then remove it from the tin and transfer it to a wire rack to cool completely.
Step Nine
Once the cake is completely cooled, dust it lightly with 1/2 cup of powdered sugar. Your tea cake is now ready to serve and enjoy!
