Irish Tea Cake Raisins (Printable Version)

A tender Irish tea cake bursting with juicy raisins, perfect for cozy breakfasts or afternoon tea.

# What You'll 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

→ For Serving

11 - Powdered sugar for dusting

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well blended.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and lemon zest if using.
05 - Gradually add dry ingredients to the wet mixture, alternating with milk. Begin and end with dry ingredients, mixing until just combined.
06 - Gently fold raisins into the batter until evenly distributed.
07 - Transfer batter to the prepared pan and smooth the top surface with a spatula.
08 - Bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean.
09 - Let cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
10 - Dust cooled cake generously with powdered sugar before slicing and serving.

# Expert Advice:

01 -
  • It comes together with pantry staples you probably have right now
  • The texture is incredibly light but still satisfyingly substantial
  • Perfect alongside a cup of tea and a good book
02 -
  • Room temperature ingredients make all the difference in how well this comes together
  • Do not overmix once you add the flour or the cake will become tough
  • The cake is done when it pulls away slightly from the edges of the pan
03 -
  • Grating the zest from a whole lemon gives you more aromatic oils than squeezing
  • A cake tester or thin skewer works better than a toothpick for checking doneness

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