Classic Tea Cake Recipe (Loaf Style)

Sugar: Adds sweetness to the cake and helps to create a tender crumb.

All-purpose flour: Provides the structure and base for the cake.

Milk: Adds moisture and helps to create a soft texture.

Melted butter: Adds richness and flavor to the cake.

Baking powder: Helps the cake rise and become fluffy.

Vanilla extract: Adds a subtle, sweet flavor that enhances the overall taste.

Eggs: Provide structure and stability to the cake batter.

When whisking together the sugar and eggs, ensure they are beaten until they are light and fluffy. This step is crucial as it incorporates air into the mixture, which helps the cake rise and gives it a tender crumb. Use a hand mixer or stand mixer on medium-high speed for best results.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the cake, though it may slightly alter the flavor and texture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend allows those with gluten intolerance to enjoy the cake without compromising texture.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor.

• melted butter - Substitute with coconut oil: Coconut oil is a plant-based alternative that adds moisture and a subtle coconut flavor.

• melted butter - Substitute with applesauce: Applesauce reduces the fat content and adds moisture, though it may slightly alter the texture.

• baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• vanilla extract - Substitute with almond extract: Almond extract adds a different but pleasant flavor profile to the cake.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a natural sweetness and a unique flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for each egg needed. This is a vegan alternative that adds fiber.

• eggs - Substitute with applesauce: Use ¼ cup applesauce per egg. This adds moisture and reduces fat content.

• Allow the tea cake to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the cake soggy.
• Wrap the cooled tea cake tightly in plastic wrap. Ensure there are no exposed areas to keep the cake fresh and prevent it from drying out.
• Place the wrapped tea cake in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
• Store the tea cake at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
• For longer storage, you can refrigerate the tea cake. It will stay fresh for up to a week in the refrigerator. Make sure it is well-wrapped to prevent it from absorbing any odors from other foods.
• To freeze the tea cake, first wrap it in plastic wrap, then in a layer of aluminum foil. This double wrapping helps to prevent freezer burn.
• Label the wrapped tea cake with the date before placing it in the freezer. This helps you keep track of how long it has been stored.
• The tea cake can be frozen for up to 3 months. When you're ready to enjoy it, thaw the cake in the refrigerator overnight.
• For a quick thaw, you can leave the tea cake at room temperature for a few hours. Once thawed, it can be enjoyed as is or warmed slightly in the oven.
• If you prefer to freeze individual slices, cut the tea cake into portions before wrapping and freezing. This makes it easy to grab a single slice whenever you want a quick treat.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Wrap the tea cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat for about 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Slice the tea cake into individual pieces for even heating.
  2. Place a slice on a microwave-safe plate.
  3. Cover with a damp paper towel to maintain moisture.
  4. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, in 10-second intervals.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the tea cake on a heatproof plate and cover with foil.
  3. Put the plate on a steamer rack inside the pot.
  4. Cover the pot and steam for about 5-7 minutes, or until warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 325°F (165°C).
  2. Slice the tea cake for even heating.
  3. Place the slices on a baking tray.
  4. Heat for 5-10 minutes, checking frequently to avoid over-drying.

• Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place slices of the tea cake in the skillet.
  4. Cover with a lid and heat for 2-3 minutes on each side, or until warmed through.

• Oven: Used to bake the tea cake at a consistent temperature of 350°F (175°C).

• Loaf pan: The container in which the batter is poured and baked to give the cake its shape.

• Mixing bowl: A large bowl used to combine the ingredients together.

• Whisk: Used to whisk together the sugar and eggs until light and fluffy.

• Measuring cups: Used to measure out the sugar, flour, and milk accurately.

• Measuring spoons: Used to measure out the baking powder and vanilla extract.

• Spatula: Used to mix the ingredients together and to scrape down the sides of the bowl.

• Wire rack: Used to cool the cake completely after it has been baked.

• Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Another term for the wire rack, used to cool the cake after baking.

Pre-measure ingredients: Measure out sugar, flour, milk, and butter before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly whisk the sugar and eggs until light and fluffy, saving you time and effort.

Melt butter in microwave: Melt the butter in the microwave to speed up the process instead of using a stovetop.

Combine dry ingredients ahead: Mix the flour and baking powder in advance to save time during preparation.

Line the loaf pan: Use parchment paper to line the loaf pan for easy removal and less cleanup.