Authentic Irish Tea Cake




Readers of the Celtic Heart Historical Fiction Series often tell me, that as the characters are enjoying a cup of tea and a slice of tea cake in my novels, they (my valued readers) are suddenly consumed with a craving for the same! In response to this often received comment, here is an authentic Irish Tea Cake Recipe.

I've also been asked, what the difference is between a Pound Cake and a Tea Cake. The Tea Cake is far less dense than what we refer to as a Pound Cake here in the 'states. The Tea Cake is lighter and more cake-like. There is a subtle, lemon flavor to the moist, Tea Cake recipe featured below.

Enjoy it with a generous slathering of jam. Lately, I've been partial to Boysenberry … Don't forget a cup of Irish tea with a splash of milk! With tea and cake within reach, you can now settle into a lovely stretch of time, reading the latest novel from the series.


here's what you'll need ...




4 2/3 c sifted all-purpose flour

2 1/2 t baking powder

2 1/2 sticks of butter softened

2 1/2 c sugar

1 1/2 t vanilla

Juice and grated rind of 1 large lemon

4 eggs

1 1/4 c buttermilk


Glaze:

1 c sifted confectioner's sugar

1 additional T lemon juice (either fresh or bottled)


Pre-heat oven to 325 degrees. Grease two loaf pans.


Beat together butter and sugar until creamy. Add lemon juice, lemon rind and vanilla. Combine. Add eggs in one at a time. Add in buttermilk, mix until mixture is light and creamy.


Add flour and baking powder and mix until just combined.





Spoon batter in prepared pans and bake for 65 minutes until loaves are lightly browned.








Cool cakes completely.





Prepare glaze and pour over cakes. Let glaze harden.


Store cakes wrapped in wax paper and foil. Serve a slice with jam and a cup of tea.












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