Plain Tea Cake
A light, subtly sweet tea cake with rich buttery flavor, perfect for teatime or casual gatherings. Easily customizable with flavoring options to suit any taste.
Ingredients
Instructions
- Preheat the oven and roll the dough thin.
- Bake in a quick oven until golden brown.
- Flavor to taste before serving.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your butter is softened for easy creaming with sugar. Be careful not to overmix the batter, which can result in a dense cake. This cake makes a great base for variations like adding lemon zest or vanilla.
Serving Suggestions
Serve the plain tea cake plain or dusted with powdered sugar for a simple yet elegant presentation. It pairs beautifully with a cup of tea or coffee. For a more indulgent experience, consider serving it alongside whipped cream or fresh berries. This cake also makes an excellent base for a dessert like Bread Pudding With Amaretto, adding a new twist to your dessert repertoire.
Storage & Reheating
Store any leftover tea cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, wrap it tightly in plastic wrap and freeze it for up to three months. To reheat, slice the cake and warm it in the oven at a low temperature until just heated through, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Tea Cake contains roughly 445 calories, with 9g protein, 92g carbohydrates, and 5g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1406mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of sour milk?
Yes, you can substitute sour milk with buttermilk, regular milk mixed with vinegar or lemon juice, or even plain yogurt. Each option will impart a slightly different flavor and texture to the cake, but they all work well to keep it moist.
What should I do if my cake is too dry?
If your tea cake turns out dry, it may be due to overbaking or too much flour. To remedy this in the future, check for doneness a few minutes early, and ensure you're measuring flour accurately. If serving immediately, a drizzle of simple syrup can add moisture back to the cake.
How can I make this tea cake more flavorful?
For added flavor, consider incorporating vanilla extract or almond extract into the batter. You could also mix in spices like cinnamon or nutmeg for a warm taste. Adding citrus zest, such as lemon or orange, can also enhance the flavor profile of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).