Irish Tea Cake Raisins (Print Version)
Light and tender Irish tea cake with juicy raisins, ideal for afternoon or cozy breakfasts.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1 teaspoon vanilla extract
→ Add-Ins
09 - 1 cup raisins
10 - Zest of 1 lemon (optional)
→ For Serving
11 - Powdered sugar, for dusting
# Preparation Steps:
01 - Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan, or line with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well blended.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest, if using.
05 - Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
06 - Gently fold in the raisins until evenly distributed throughout the batter.
07 - Pour the batter into the prepared pan and smooth the top with a spatula.
08 - Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Dust with powdered sugar before serving. For extra flavor, serve with butter and jam.
# Expert Advice:
01 -
- The texture is impossibly light, almost like a cloud that still manages to feel substantial enough for breakfast
- It comes together quickly but tastes like something that took all afternoon to make
- The raisins become little pockets of sweetness throughout the cake
02 -
- Room temperature ingredients combine more easily and create a better texture in the final cake
- Overmixing once the flour is added will make the cake tough, so stop as soon as everything is combined
- The cake is done when it pulls away slightly from the pan edges and springs back when touched gently
03 -
- Use a light-colored pan to prevent the edges from overbaking before the center is done
- Bring your eggs to room temperature in a bowl of warm water for 10 minutes if you forgot to take them out earlier