Description
These Irish Tea Cakes are tender, flavorful loaf cakes bursting with zesty lemon, vanilla, and juicy dried currants. Made with cream cheese for extra moisture and a subtle tang, then finished with a sweet lemon glaze, they’re perfect for teatime or a delightful snack. The cake’s delicate crumb and lightly crisp cracked top make it irresistible.
Ingredients
For the Cake
- 3/4 cup unsalted butter (room temperature)
- 1 cup sugar
- Zest of 1 lemon
- 2 teaspoons vanilla bean paste
- 2 eggs
- 3 ounces cream cheese (room temperature)
- 1 3/4 cups cake flour, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup dried currants
- 2/3 cup buttermilk
For the Glaze
- 2 teaspoons fresh squeezed lemon juice
- 1/2 cup powdered sugar
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (163°C). Grease and flour a 9-inch loaf pan thoroughly to ensure the cake does not stick during baking.
- Cream Butter Mixture: In a large bowl, beat the unsalted butter, sugar, lemon zest, and vanilla bean paste together until the mixture is light, fluffy, and well combined. This step aerates the batter for a tender crumb. Add the eggs one at a time, beating well after each addition to fully incorporate.
- Add Cream Cheese and Dry Ingredients: Mix in the cream cheese until fully blended into the batter, creating a smooth consistency. Then add the baking powder and salt, mixing until combined evenly throughout the batter.
- Prepare Currants: In a small bowl, toss the dried currants with 1/4 cup of the cake flour to coat them well. This prevents the currants from sinking to the bottom during baking and keeps them evenly distributed.
- Mix Batter and Currants: Add 1 cup of the remaining flour to the butter mixture and stir slowly until mostly incorporated. Pour in the buttermilk and mix until the batter reaches an even consistency. Add the rest of the flour and stir until most white streaks vanish. Finally, gently fold in the floured currants using a spatula to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake at 325°F for approximately 1 hour and 30 minutes. The cake is done when the top cracks slightly and a cake tester or toothpick inserted in the center comes out with moist crumbs, not wet batter.
- Cool and Prepare Glaze: Allow the cake to cool in the pan for 10 minutes. Meanwhile, mix the lemon juice with powdered sugar in a small bowl using a fork until smooth for the glaze.
- Glaze the Cake: Remove the cake carefully from the pan onto a cooling rack. Use a toothpick to poke holes all over the top of the cake to allow the glaze to seep in. Slowly drizzle the lemon glaze evenly over the cake surface.
- Final Cooling and Storage: Let the tea cake cool completely so the glaze sets well. Store the cake wrapped in tin foil at room temperature; it stays fresh for up to 3 days, though it’s likely to be enjoyed before then.
Notes
- Ensuring the butter and cream cheese are at room temperature before mixing helps achieve a smooth, creamy batter.
- Coating currants with flour prevents them from sinking in the batter during baking.
- Use a toothpick to poke holes before glazing so the flavor penetrates the cake more thoroughly.
- The cake is best enjoyed within three days for optimal freshness.
- You can substitute dried currants with raisins or chopped dried cranberries if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish