Description
A classic loaf cake featuring a golden brown crust, soft crumb, and a subtle vanilla flavor. This simple yet delicious cake is perfect for afternoon tea or a sweet snack.
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 and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. 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 and seasoning.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing and a dense cake.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to settle, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For added flavor, you can mix in 1/2 cup of chopped nuts or dried fruit before baking.
- Make sure not to overmix the batter after adding the flour to keep the cake light and tender.
- Use room temperature eggs and butter for best creaming results.
- Allow the cake to cool completely for cleaner slicing and better texture.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
