Glazed Irish Tea Cake -- Lynn's Recipes

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Dried cranberries add a similar tartness with lower cost.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while providing sweetness.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed is a vegan alternative that binds ingredients.

Preheat the oven to 325°F (163°C).

Prepare a loaf pan by spraying it with cooking spray, lining it with parchment paper, and then spraying the parchment paper.

Take 1/4 cup of cake flour and stir it into the currants to prevent them from sinking.

In a bowl, whisk together the remaining cake flour, baking powder, and salt, and set aside.

In a large bowl, cream together the butter, sugar, and vanilla with a mixer.

Add eggs one at a time, beating well after each addition.

Add cream cheese and continue beating until combined.

Alternate adding the flour mixture and buttermilk to the batter, mixing until fully incorporated.

Fold in the currants gently into the batter.

Pour the batter into the prepared loaf pan.

Bake in the preheated oven for about 1 hour and 25 minutes until a cake tester comes out clean.

Let the cake sit in the pan for 10 minutes before transferring to a cooling rack.

Prepare the glaze by mixing powdered sugar with lemon juice until smooth.

Drizzle the glaze over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens