Nut-Free Classic Tea Cake
Delight in the timeless charm of this Nut-Free Classic Tea Cake, a soft and buttery loaf perfectly suited for afternoon tea or coffee breaks. Made with a simple blend of pantry staples like all-purpose flour, sugar, and eggs, this recipe gets a bright, zesty twist from freshly grated lemon zest and a delicate sweetness from a light dusting of powdered sugar. Completely nut-free, it’s a crowd-pleasing option for those with nut allergies, making it a safe and delicious choice for gatherings. With a tender crumb and golden exterior, this easy-to-make tea cake bakes in just 40 minutes and pairs beautifully with a steaming cup of tea or coffee. Whether enjoyed plain or with a dollop of whipped cream, this classic loaf is a must-try for lovers of traditional baking.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 115 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
- 1 teaspoon lemon zest
- 1 tablespoon powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter and lightly dust with flour, tapping out the excess.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Step 5
On low speed, gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour, mixing just until blended.
Step 6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 9
Once cooled, dust the top with powdered sugar before slicing and serving.
Nutrition Facts
| Serving size | (714.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2409.2 |
| Total Fat 114.0g | 0% |
| Saturated Fat 63.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 641.5mg | 0% |
| Sodium 2287.0mg | 0% |
| Total Carbohydrate 322.0g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 164.8g | |
| Protein 38.1g | 0% |
| Vitamin D 136.5IU | 0% |
| Calcium 265.7mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 578.0mg | 0% |
Source of Calories