Description
This classic loaf cake features a moist interior with a golden brown crust, perfect for a simple dessert or afternoon treat. Made with basic pantry ingredients like flour, sugar, and butter, it’s easy to prepare and results in a tender, flavorful cake that’s sure to please.
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 and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the cake from sticking and ensure easy removal after baking.
- Cream butter and sugar: In a mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color. This usually takes several minutes to incorporate air for a light texture.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them. Stir in the vanilla extract to enhance flavor.
- Combine dry ingredients and mix: 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 which can toughen the cake.
- Pour batter into pan: Pour the prepared batter evenly into the greased and floured loaf pan. Smooth the top with a spatula for even baking.
- Bake the cake: Place the loaf pan in the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes to set. Then transfer the cake to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the butter is softened but not melted for proper creaming.
- Do not overmix the batter after adding the dry ingredients to maintain a tender crumb.
- You can add a teaspoon of lemon zest or cinnamon for added flavor variations.
- Store the cake in an airtight container at room temperature for up to 3 days.
- This recipe can be doubled to make two loaf cakes.
