Irish Tea Cake Recipe

Ever craved a sweet bite with your tea that actually feels like a warm hug? I have, so I keep a stash of recipes that deliver comfort without drama. The star here is irish tea cake — think tender crumb, butter, and sultanas or raisins for tiny sweet pops. I’ll show you an easy Ingredient list, a clear Method, and a few tricks I use when I bake. You’ll get timings, storage advice, and playful topping ideas so you can dress it up or keep it humble. Sound good? FYI I prefer sultanas but raisins work fine, IMO, and you can swap things based on pantry luck. No fuss, promise.

 

Why You’ll Love This Recipe

This cake hits the sweet spot when you want comfort without fuss.

• Quick to make — ready in about an hour from start to finish, so great for impromptu tea time.
• Buttery, tender crumb that pairs perfectly with strong tea or coffee, and lemon zest if you like brightness.
• Uses pantry staples — flour, butter, sugar, eggs, and raisins or sultanas, so no special shopping required.
• No fancy equipment — whisk, bowl, loaf pan, done. Even beginners nail it, honestly.
• Flexible — you can add nuts, spices, or swap dried fruit easily; make it your thing.
• Great for gifting — slice, wrap, and send with a note. People will thank you.

It’s simple and reliably delicious always.

Ingredients You’ll Need

Ingredient

• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/2 cup (120ml) buttermilk or milk with 1 tsp vinegar
• 1 cup (150g) raisins or sultanas
• 1 tsp vanilla extract
• Optional: zest of 1 lemon, 1/2 tsp cinnamon

Note: If you don’t have buttermilk, stir 1 teaspoon vinegar into milk and wait five minutes. I like lemon zest for brightness but skip it if you prefer plain. This list makes one loaf—about nine small slices perfect.

How to Make (Step-by-Step)

Preheat & Prep

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line the base with parchment for easy removal. Measure ingredients accurately — baking works better when you actually measure.

Make the Batter

1. Cream the softened butter and sugar until pale and fluffy; this takes a few minutes.
2. Beat in the eggs one at a time, scraping the bowl between additions.
3. Fold in vanilla and lemon zest if using.
4. Sift dry ingredients (flour, baking powder, soda, salt) together.
5. Add dry mix to the butter mixture in parts, alternating with buttermilk; mix gently.
6. Stir in raisins or sultanas and any optional nuts by hand. Don’t overmix; stop when just combined.

Bake & Cool

Spoon batter into the prepared pan and smooth the top. Bake about 45–55 minutes until a skewer comes out clean or with a few moist crumbs. If the top browns quickly, tent foil loosely over the loaf. Cool in pan 10 minutes, then transfer to a rack to cool completely before slicing. Warm a slice and spread butter for instant joy.

Finishing Touches

For a classic look, dust the cooled loaf with powdered sugar or drizzle a simple lemon glaze. To make glaze: mix 1 cup powdered sugar with 1–2 tablespoons lemon juice until pourable. Brush the loaf with melted butter right after it comes out if you want extra richness. Slice with a serrated knife and wipe the blade between cuts for neater slices.

Troubleshooting

• Dense center? You likely overmixed or underbaked — check oven temperature.
• Dry cake? Use slightly less flour or add a tablespoon of milk; don’t overbake.
• Fruit sinks? Toss raisins in a teaspoon of flour before folding.
• Top browning too quick? Lower heat and bake longer; tent foil if needed.

Timing & Variations

Baking times vary with ovens and loaf pan size. I use a 9×5 pan and my oven runs hot, so check at 40 minutes. For a lighter crumb, swap half the butter for oil and use one extra egg white. For denser texture, add a bit more flour or reduce liquid slightly. Allow glaze to set 20 minutes before slicing. If you freeze, wrap tightly in plastic and foil; thaw overnight. Reheat slices in a toaster oven for a minute or microwave briefly to recapture that just-baked vibe. Quick checklist before you bake:

• Oven temp set correctly.
• Pan greased and lined.
• Butter softened, not melted.
• Fruit plumped if super dry.
• Timer ready, skewer nearby.

Okay, now bake with confidence; you’ll smell success long before the timer dings. Repeat often. Seriously.

Pro Tips for the Best Results

• Use room-temperature butter for better creaming.
• Sift flour to avoid lumps and lighten the crumb.
• Weigh ingredients when possible for consistency.
• Soak raisins in warm tea or rum for 15 minutes for flavor.
• Don’t overmix once you add flour; stop when streaks disappear.
• Rotate the pan halfway through baking for even color.
• Let the cake rest before slicing to keep crumbs intact.
• Add vanilla for depth if you skip lemon.
• Use a thermometer; aim for 200–205°F (93–96°C) in the center.

Here are small tricks I lean on for reliable results. Write down oven quirks and adjust time rather than ingredients; it saves headaches later. Bonus tip: taste a soaked raisin—if it tastes flat, swap it for fresher fruit or soak longer next time. Label baked loaves with date and flavor to avoid mystery freezer science. You’ll thank me. Seriously.

Fun Variations & Topping Ideas

Variations:

Mix things up depending on mood.

• Spice cake: add 1 tsp cinnamon and 1/4 tsp nutmeg.
• Nutty twist: fold in 1/2 cup chopped walnuts or pecans.
• Orange & cranberry: use orange zest and dried cranberries instead of raisins.
• Chocolate chip: toss in 3/4 cup chips for a kid-friendly version.
• Gluten-free: swap a GF flour blend 1:1 and add an extra egg.

Toppings:

Tiny finishes make it look bakery-fancy without fuss.

• Powdered sugar dusting.
• Thin lemon glaze (powdered sugar + juice).
• Melted butter brushed while warm.
• Chopped nuts on top before baking.
• Cream cheese frosting for a decadent treat.
• Serve with clotted cream or whipped cream.
• Serve slices with marmalade or jam.
• A sprinkle of flaky sea salt with glaze.

Pick one or mix and match; presentation elevates simple baking. I often add a few toasted nuts for crunch and color. It just looks pro. Really good.

Storing and Reheating

Cool completely before storing to avoid soggy slices. Room temperature: wrap loaf in foil or plastic and keep up to 2 days. Refrigerate: store in an airtight container for up to 5 days. Freeze: slice and flash-freeze pieces on a tray, then bag; freeze up to 3 months. To reheat: thaw overnight in fridge, then warm slices 20–30 seconds in microwave or 3–5 minutes in toaster oven. For fresh-baked texture, toast briefly to crisp edges. Wrap cooled slices separately to reheat single servings. Label frozen portions with date and type to avoid freezer mystery. Trust me. Seriously.

Leftover ideas

Turn slices into dessert toast: warm and top with jam or mascarpone. Make French toast: soak in egg-milk mix, fry, and dust with cinnamon sugar. Cube and add to bread pudding or trifle for elevated leftovers. Blend slices into crumbs for a crunchy topping on crumbled desserts. Serve thin slices with cheese board items—sharp cheddar and chutney work surprisingly well. Freeze extras individually for lunchbox treats. Reheat and smile. Trust me, leftovers taste better than you expect sometimes.

Frequently Asked Questions (FAQ)

What is an Irish tea cake?

It’s a simple, slightly sweet loaf often studded with raisins or sultanas, made to enjoy with tea. It resembles a pound cake but feels lighter.

Can I use regular milk instead of buttermilk?

Yes. Stir 1 teaspoon vinegar or lemon juice into 1/2 cup milk and let it sit five minutes. It mimics buttermilk acidity and keeps texture right.

How do I prevent fruit from sinking?

Toss dried fruit in a teaspoon of flour before folding into batter; that gives them a light coat and helps them suspend while baking.

Can I make muffins instead of a loaf?

Absolutely. Fill muffin tins two-thirds full and reduce baking time to 18–22 minutes. Watch closely; muffins bake faster than a loaf.

Is it okay to add spices or nuts?

Yes. Cinnamon or nutmeg add warmth; walnuts or pecans add crunch. Keep quantities modest so they don’t overpower the delicate crumb.

What’s the best way to test doneness?

Insert a skewer into the center. If it comes out clean or with a few moist crumbs, it’s done. A thermometer reading of 200–205°F works too.

Can I double the recipe?

Can I double the recipe? Yes, with two pans.

Conclusion:

This simple Irish tea cake delivers cozy flavor and an easy method. It suits lazy afternoons, gifting, or when you need culinary comfort fast. For another classic take and measurements you can trust, see the Irish Tea Cake Recipe – Allrecipes. Please leave a comment and a rating if you bake it—I read every note and love hearing tweaks. Try it soon. Really good.