Tea Loaf Cake – Simple & Elegant Recipe for Perfect Afternoon Tea
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Serves: 8-10 slices
Introduction
There’s something wonderfully comforting about a homemade tea loaf cake – that perfect balance of moist, tender crumb and subtle sweetness that pairs beautifully with your afternoon cuppa. This classic tea loaf recipe transforms simple pantry ingredients into an elegant treat that’s surprisingly easy for beginners to master. Unlike complicated layer cakes, this one-bowl wonder requires no special techniques or fancy decorating skills, making it the perfect introduction to baking for newcomers or a reliable go-to for experienced bakers seeking simplicity.
Why You’ll Love This Recipe
• Beginner-friendly: Simple mixing method with no complicated techniques • Pantry staples: Uses common ingredients you likely already have • Make-ahead friendly: Actually improves in flavor after a day or two • Versatile: Perfect for breakfast, afternoon tea, or dessert • Customizable: Easy to adapt with your favorite add-ins
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Spooned and leveled |
| Granulated sugar | 3/4 cup | |
| Baking powder | 2 teaspoons | Fresh is best |
| Salt | 1/2 teaspoon | |
| Unsalted butter | 1/2 cup (1 stick) | Room temperature |
| Large eggs | 2 | Room temperature |
| Whole milk | 3/4 cup | Room temperature |
| Vanilla extract | 1 teaspoon | Pure vanilla preferred |
| Strong black tea | 1/4 cup | Cooled (Earl Grey works beautifully) |
Optional Add-ins
| Ingredient | Quantity | Notes |
|---|---|---|
| Dried fruit | 1/2 cup | Raisins, currants, or chopped dates |
| Lemon zest | 1 tablespoon | Freshly grated |
| Mixed spice | 1/2 teaspoon | Or cinnamon |
Equipment Needed
• 9×5-inch loaf pan • Large mixing bowl • Electric mixer (hand or stand mixer) • Measuring cups and spoons • Wire cooling rack • Rubber spatula • Small saucepan (for brewing tea)
Step-by-Step Instructions
- Prepare your workspace: Preheat oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter and lightly dust with flour, tapping out excess. This prevents sticking and ensures easy removal.
- Brew and cool the tea: In a small saucepan, bring 1/2 cup water to a boil. Add 2 tea bags or 2 teaspoons loose tea, steep for 5 minutes, then strain and measure out 1/4 cup. Set aside to cool completely.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. This ensures even distribution of leavening agents.
- Cream butter and add wet ingredients: Add the room temperature butter to the dry ingredients. Using an electric mixer, beat on medium speed for 2 minutes until the mixture resembles coarse crumbs. Add eggs one at a time, beating well after each addition, then mix in vanilla and cooled tea.
- Add milk gradually: Pour in the milk in two additions, mixing on low speed just until combined. Don’t overmix – a few small lumps are perfectly fine and will disappear during baking.
Tip: Room temperature ingredients mix more easily and create a more tender cake. If you forgot to take them out early, place eggs in warm water for 5 minutes and microwave milk for 20-30 seconds.
- Fold in add-ins: If using dried fruit, lemon zest, or spices, gently fold them in with a rubber spatula using smooth, sweeping motions.
- Transfer and bake: Scrape batter into prepared pan, spreading evenly. Bake for 45-50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
- Cool properly: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Serving Suggestions
This tea loaf shines with simple accompaniments that don’t compete with its delicate flavor. Serve slices with:
• A pat of salted butter and your favorite jam or marmalade • Clotted cream and fresh berries for an elegant afternoon tea • A drizzle of honey and a sprinkle of chopped nuts • Simply dusted with powdered sugar for a classic presentation • Alongside your favorite hot tea – Earl Grey, English Breakfast, or chamomile all pair beautifully
Success Tips & Variations
For the best results: Measure flour correctly by spooning it into your measuring cup and leveling with a knife – scooping directly can pack too much flour and create a dense cake. Room temperature ingredients are crucial for proper mixing, so plan ahead.
Storage magic: Wrap the completely cooled loaf tightly in plastic wrap. It actually tastes better after resting overnight, as the flavors meld and the texture becomes more tender. Store at room temperature for up to 5 days or freeze for up to 3 months.
Flavor variations: Transform this basic recipe by swapping the black tea for chai (add 1/4 teaspoon each cinnamon and cardamom), green tea with lemon zest, or herbal tea like chamomile. For a richer version, replace 1/4 cup milk with heavy cream.
Texture additions: Chopped walnuts, pecans, or crystallized ginger add delightful texture. Fold in up to 1/2 cup of any combination after step 5.
FAQs
Can I make this without a mixer?
Absolutely! This recipe works well mixed by hand. Soften the butter completely and use a wooden spoon to cream it with the dry ingredients. It will take a bit more elbow grease, but the results are just as delicious.
Why did my loaf sink in the middle?
This usually happens from overmixing the batter or opening the oven door too early. Mix just until ingredients are combined, and resist peeking until at least 40 minutes of baking time have passed.
Can I substitute the tea?
Yes! Coffee works wonderfully (use 1/4 cup strong, cooled coffee), or simply use an extra 1/4 cup milk for a plain vanilla loaf. Fruit juices like orange or apple also create lovely variations.
How do I know when it’s properly baked?
The top should be golden brown and spring back lightly when touched. A toothpick inserted in the center should come out with just a few moist crumbs – completely clean means it’s overbaked.
Can I make mini loaves instead?
Certainly! Divide the batter between 4 mini loaf pans and bake for 25-30 minutes, checking with a toothpick. They make wonderful gifts and portion control is built right in.
Conclusion
This tea loaf cake proves that elegant doesn’t have to mean complicated. With its tender crumb, subtle tea flavor, and foolproof method, it’s the perfect recipe for building confidence in the kitchen while creating something truly special. Whether you’re hosting afternoon tea or simply treating yourself to a homemade slice with your morning coffee, this cake delivers comfort and sophistication in every bite. Give it a try – your kitchen will smell amazing, and you’ll have a delicious reward for your efforts. We’d love to hear about your variations and results in the comments below!
