Ingredients
Equipment
Method
- Cream butter and sugar together until fluffy with pale smooth texture throughout mixture completely.
- Add eggs individually while mixing slowly for silky batter without lumps forming during preparation.
- Stir milk and vanilla into mixture gently until evenly combined with smooth consistency remaining.
- Fold flour carefully through batter until soft thick texture forms without overmixing heavily afterward.
- Spread batter evenly inside prepared cake pan and smooth top neatly before baking completely.
- Bake cake until golden with lightly crisp edges and tender fluffy center fully cooked beautifully.
- Cool tea cake completely on rack before slicing for cleaner presentation and softer texture later.
- Dust with powdered sugar before serving warm buttery slices beside coffee or tea afterward.
Notes
Bake slightly less for softer moist texture or longer for firmer slices with crispier edges. Freeze extra cake slices separately inside airtight containers for quick desserts during busy weeks. Handle cooled cake gently while slicing to prevent crumbling across tender centers. Add lemon zest, berries, or warm spices for flavor customization. Store leftovers tightly covered up to four days for freshness.