Tea Cake Recipe

A tea cake is a small, soft, sweet treat that goes well with tea. It can be
plain or have fruits, nuts, or spices. It’s light and yummy, like a tiny
cupcake, and easy to share or enjoy by yourself!

Servings:

Author:

Course:

Cuisine:

American

Keywords:

dessert baking breakfast Cakes teatime

Instructions

1 Preheat the Oven: Preheat your oven to 350°F (175°C). This will give it enough
time to heat up while you mix the ingredients, ensuring the cakes bake evenly.
2 Prepare the Baking Pans: If you’re using a muffin tin or individual cake pans,
grease them with butter or cooking spray. You can also line them with parchment
paper for easy cleanup later on.
3 Cream the Butter and Sugar: In a large bowl, cream together the softened butter
and granulated sugar using an electric hand mixer or stand mixer. Beat on medium
speed until the mixture is light and fluffy—this should take about 2-3 minutes.
The more air you can incorporate, the lighter your tea cakes will be.
4 Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each
addition. Then, stir in the vanilla extract. Continue mixing until everything is
well combined. If you’re using lemon zest or other flavorings, now’s the time to
toss them in.
5 Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking
powder, and salt. If you’re adding dried fruit, like raisins or currants, toss
them in with the dry ingredients to prevent them from sinking to the bottom
during baking.
6 Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet
mixture, alternating with the milk. Start with a small amount of flour mixture,
then add some milk, mixing as you go. Repeat until both the flour and milk are
fully incorporated. Be careful not to over-mix the batter; you want it to be
smooth, but not tough.
7 Spoon the Batter into the Pans: Spoon the batter into your prepared pans,
filling each one about two-thirds full. This gives the cakes room to rise
without overflowing.
8 Bake: Place the pans in the preheated oven and bake for 20-25 minutes (depending
on the size of your pan). Keep an eye on them towards the end—when they’re done,
a toothpick inserted into the center should come out clean.
9 Cool and Serve: Allow the cakes to cool in the pans for about 5 minutes, then
transfer them to a cooling rack to finish cooling. Serve warm or at room
temperature.

Tea Cake Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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