Classic Teatime Cake

Posted on

Imagine having a cake that feels like part of the family, making every occasion at home special. When I first learned to bake it, I got so hooked that my grandpa had to remind me not to go overboard with the eggs. But seriously, this cake is a breeze to make, super tasty, and pairs perfectly with afternoon tea or coffee.

Classic Teatime Cake

Course Dessert
Servings 12


  • 3/4 cup of oil
  • 1 cup of sugar
  • 2 or 3 eggs depending on their size or your taste
  • 1 teaspoon of vanilla extract
  • 1 1/2 cups of all-purpose flour scoop it with a spoon for accuracy
  • 2 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/4 cup of milk or go for a zesty twist with orange juice


  • Preheat your oven to 350°F.
  • Mix together the oil, sugar, and eggs until they’re buddies.
  • In another bowl, sift the flour, baking powder, and salt. Keep it aside.
  • Add vanilla extract to the egg mix, then gently fold in the flour mixture. Be delicate, don’t overmix!
  • Pour in the milk or orange juice and fold again.
  • Pop the batter into a lined or buttered cake pan. Any 9-inch, square, or Bundt pan will do.
  • Bake for around 30-35 minutes. Stick a toothpick in – it’s ready when it comes out with a few moist crumbs (keep an eye on it after 25 minutes, oven times vary).
  • Dust some powdered sugar on top, and savor the goodness!
  • Enjoy it warm or cold; it stays fresh in the fridge for up to 5 days.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating