Tea Cake
A rich buttery moist plain cake with tender crumbs.
Print Recipe
Ingredients
- 2 cups Plain flour (maida)
- 2 tsp Baking powder
- 4 Eggs @room temp
- 1 3/4 cups Sugar
- 113 gms (1/2 cup) Unsalted Butter, softened
- 1 cup Milk I used full fat
- 1 tsp Vanilla extract optional, refer notes
Instructions
- Preheat the oven to 180 C, for 10 mins before baking. Grease an eight or nine- inch cake tin (I used a 9 -inch loaf tin with butter and line with parchment paper.
- Sieve together plain flour and baking powder.
- With an electric beater, beat together butter, sugar, eggs and vanilla extract (if using) until it's light and fluffy.
- Add flour and milk alternately to the above. Start and end with flour.
- Pour the batter into the prepared cake tin and bake in the pre-heated oven for 45-50 mins or until the center of the the toothpick inserted comes out clean.
- Let the cake rest in the cake tin for 10 mins and transfer onto a serving plate. Once the cake is cooled completely slice and serve.
Notes
I recommend using a wide and deep cake tin for this recipe.
The baking time may vary depending on the oven and also on the size of the cake tin you use.
The original recipe uses 1 tsp caraway seeds instead of vanilla extract. If you are using caraway seeds, add it in the end.
The batter may curdle in between (mine was super curdled) but it will come together in the end.