Irish Tea Cake

Serve this simple and sweet dessert after a St. Patrick’s Day corned beef and cabbage feast. It goes well with a cup of tea, coffee, or milk.

Irish Tea Cake

Makes 8 generous slices

Ingredients

1/2 cup butter (softened to room temperature)

1 cup sugar

2 eggs

2 teaspoons vanilla extract

1 3/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

1/4 cup powdered sugar for dusting

Directions

Preheat oven to 350°F. Grease and flour a 9-inch round pan.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with powdered sugar right before serving.