My mom perfected my Grandma's tea cake recipe when she was 14 and I'm so thankful she did. This tea cake (or as my kids call it, Teta cake) is a family favorite and is guaranteed to be enjoyed by all every time I make it. It's easy to make, sweet and fluffy and is perfect with a cup of hot tea. Check out the detailed recipe below!
5 large eggs, room temperature
2 1/2 cups sugar
1 cup milk
1/2 cup butter
1/2 cup vegetable oil
1 tsp vanilla
1 tsp lemon zest (or orange)
3 cups all purpose flour
1/2 tsp salt
3 tsp baking powder
Preheat oven to 350 F. Grease two square 9 inch cake pans with butter and then flour. Set aside.
Using the whisk attachment, use a cake mixer to whisk 5 eggs for 2 minutes. Add the sugar and continue whisking for 5 minutes or until the mixture has doubled and is pale
Add the orange zest to the mixture
With speed on low, add 1 cup of milk. Whisk for another minute
With mixer on low speed, add the flour, salt, baking soda and vanilla to the wet mix. Mix for 10 seconds until just incorporated while slowly adding the mix of oil and butter.
Use a spatula to gently mix the batter until you no longer see any flour
Divide batter into pans (at this point, you can mix a cup of the batter with chocolate to create a marble cake) and bake for 45 minutes.
At 40 minutes, using a toothpick, check the cakes for doneness
*With the flour, add ground up nuts like pistachios, almonds and walnuts to create a nutty cake.
*Use only 2 cups of the sugar and replace regular flour with cake flour for a super fluffy, light and airy cake that can be topped off with ganache, buttercream or whipped cream