Description
This classic loaf cake features a golden brown crust with a tender, moist crumb inside. Made with simple pantry staples like all-purpose flour, sugar, butter, eggs, and vanilla, it’s an easy yet delicious treat perfect for teatime or dessert. The cake is baked to perfection in a loaf pan, creating a lovely shape and texture that slices beautifully for serving.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
Wet Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure the cake does not stick.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar using a hand or stand mixer until the mixture is light and fluffy, which helps aerate the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then stir in the vanilla extract to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and toughening the cake.
- Pour Batter into Pan: Pour the prepared batter into the greased loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. This prevents the cake from breaking apart and helps develop the crust texture.
Notes
- For a richer flavor, you can substitute some of the butter with oil or add a tablespoon of sour cream or yogurt to the batter.
- Make sure not to overmix the batter once the flour is added to keep the loaf tender.
- You can add nuts, dried fruits, or chocolate chips for variations in texture and flavor.
- Store the loaf cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
