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.

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

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	714.7 grams (714.7g)

Amount per serving	% Daily Value*
Calories	2409

Total Fat 114.00g	146%
Saturated Fat 63.20g	316%
Polyunsaturated Fat 0.10g
Cholesterol 642mg	214%
Sodium 2287mg	99%
Total Carbohydrate 322.00g	117%
Dietary Fiber 5.80g	21%
Total Sugars 164.80g
Protein 38.10g	76%

Vitamin D 137IU	683%
Calcium 266mg	20%
Iron 11mg	61%
Potassium 578mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 6.2%

Carbs: 52.2%