Irish Tea Cake With Glaze Recipe

Name: Irish Tea Cake With Glaze
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter; White Sugar; Pure Vanilla Extract; 4 large eggs; 8 ounces cream cheese, softened; White Flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Dried Currant; 1 cup buttermilk; 2 cups powdered sugar; Fresh Lemon Juice

Indulge in this delightful Irish Tea Cake, a moist and flavorful loaf cake perfect for afternoon tea or a special occasion. This easy recipe comes together quickly and is topped with a zesty lemon glaze for an irresistible treat. Pair a slice with a cup of Irish cream coffee for the ultimate experience!

Prep Time 20 mins

Cook Time 105 mins

Calories 526.6 kcal

Protein 13g

Rating 5.0 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Irish Tea Cake With Glaze

1 cup (2 sticks) unsalted butter
White Sugar
Pure Vanilla Extract
4 large eggs
8 ounces cream cheese, softened
White Flour
2 teaspoons baking powder
1/2 teaspoon salt
Dried Currant
1 cup buttermilk
2 cups powdered sugar
Fresh Lemon Juice

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Irish Tea Cake With Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Irish Tea Cake With Glaze

Preheat oven to 350°F (175°C).
In a small bowl, toss 1/2 cup currants with 1/4 cup all-purpose flour. Set aside.
Grease and flour a 9x5 inch loaf pan. Line the bottom with parchment paper.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
Beat in 4 large eggs one at a time, then beat in 8 ounces cream cheese until well combined.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the floured currants.
Pour batter into the prepared loaf pan and bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake is still warm, prepare the glaze: Whisk together 2 cups powdered sugar and 2-3 tablespoons lemon juice until smooth. Drizzle over the cake, allowing it to drip down the sides.
Once completely cool, serve and enjoy! A dollop of Irish whiskey whipped cream is the perfect finishing touch.