The Irish Tea Cake is a traditional Irish dessert perfect with a hot cup of tea. The cake is simple to make and light and tender with the perfect dose of sweet, butter, and vanilla flavor. Top the cake with powdered sugar and fresh berries for a simple cake to celebrate St. Patrick's Day!
Preheat oven to 350Fdegrees and adjust oven rack to middle position. Lightly grease and flour a 9 inch cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
1 ¾ cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
In a liquid measuring cup, measure out the milk, then add the sour cream. Whisk until blended.
½ cup whole milk, 2 tablespoons full fat sour cream, room temperature
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy. Add in the vanialla and eggs, one at a time, mixing thoroughly after adding each.
6 tablespoons unsalted butter, room temperature, 1 cup granulated sugar, 2 large eggs, room temperature, 2 teaspoons vanilla extract
On low speed, slowly add one-third of the flour mixture, then half of the milk, alternating and ending with the flour mixture. Mix until no dry streaks remain.
Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake in the pan set on a wire cooling rack for 10 minutes. Then, invert the cake onto the rack to cool completely. Tip - Use a sharp knife to run along the edges of the cake to help release it from the pan.
Before serving, dust with powdered sugar and top with berries. The cake can be stored covered at room temperature for about 3 days. Beyond that, and it may start to dry out.