Description
This classic loaf cake features a tender crumb and a golden brown crust, perfect as a simple dessert or a sweet snack with tea or coffee. Made with basic pantry ingredients including flour, sugar, butter, eggs, and vanilla, this recipe yields a moist and flavorful cake that’s easy to prepare and bake.
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 Oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing and lightly flouring it to ensure the cake does not stick.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step incorporates air to give your cake a soft texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to fully incorporate them. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, folding gently and mixing just until combined. Avoid overmixing to keep the cake tender.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart while warm.
Notes
- Ensure ingredients like butter and eggs are at room temperature for better mixing.
- Do not overmix the batter to keep the cake moist and tender.
- Use a toothpick or skewer to test doneness; it should come out clean or with a few moist crumbs.
- Store the cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
