Preparation Steps

• Preheat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
• Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
• Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the tea cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.