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Tea Cake

A delightful and versatile tea cake that guarantees a soft, moist texture, perfect for family gatherings and special occasions.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Can substitute with gluten-free flour.
  • 1 tbsp Baking powder Ensure freshness for best results.
  • 1 tsp Salt A pinch enhances flavors.
Wet Ingredients
  • 1 cup Unsalted butter Can use margarine for dairy-free.
  • 1 cup Granulated sugar Coconut sugar can be substituted for a healthier option.
  • 3 pieces Eggs Applesauce can replace eggs in a vegan variant.
  • 2 tsp Vanilla extract Feel free to experiment with other extracts.
  • 1/2 cup Milk Almond milk is a dairy-free option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a bowl, combine the flour, baking powder, and salt.
  3. In another bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs and vanilla extract, and mix until well combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
  6. Pour the batter into the prepared baking dish.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  2. Allow to cool and dust with powdered sugar before serving.

Notes

Avoid using cold ingredients as this can lead to a dense cake. Store leftovers in an airtight container for up to three days.