Honey Tea Cake Recipe

This delicious, dense honey tea cake is ideal for an afternoon snack.

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine United Kingdom

Calories 224 kcal

At begin, preheat the oven to 350 degrees Fahrenheit, then grease and flour an 8.5 by 4.5 inch baking pan and set it aside.
Whisk together the egg yolks, egg, heavy cream, and vanilla extract in a medium mixing dish.
Sift the flour, baking powder, and salt into a stand mixer bowl. Mix in the sugar until it is completely blended (about 20seconds). Add the softened butter and half of the egg mixture to the mixer and beat on low until combined (about 3 minutes.) To make a thick and airy cake batter, increase the speed to medium high and beat for another 3 minutes. Reduce the speed to low and add the remaining egg mixture, gently mixing until well combined (about 2 minutes)
Bake for 35-45 minutes after pouring the mixture onto the baking pan. When the cake no longer jiggles in the center, the top is golden brown, and a knife or wooden skewer put in the center comes out clean, the cake is done.
Prepare the honey syrup 5 minutes before pulling out your tea cake loaf. In a small measuring cup or basin, combine the honey and water and stir until a thick syrup forms. After removing the bread from the oven, quickly brush the top with honey syrup. If you don't have a brush, you can drizzle it on top.
Remove the loaf from the oven and set it aside to rest for 20 minutes before running a spatula around the sides, lifting it out, and setting it aside to cool for another 20 minutes on a wire rack. Serve right away or keep in the fridge for up to 4 days in an airtight container.

Nutrition Information:

Keyword Tea Cake