Description
A classic loaf cake featuring a golden brown crust and a moist, tender crumb. This simple yet delicious cake is perfect for any occasion and easy to prepare with basic pantry ingredients.
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 easy removal of the cake.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar using a hand mixer or whisk until the mixture is light in color and fluffy in texture, which helps incorporate air for a lighter cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to add aroma and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening agent and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter Into Pan: Transfer the batter to the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 45-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean with no batter attached.
- Cool: Allow the cake to cool in the pan for 10 minutes to set before removing it. Then, transfer to a wire rack to cool completely, preventing sogginess from steam.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- If you prefer, add a handful of nuts or chocolate chips for extra texture.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the cake is possible; wrap tightly and freeze for up to 2 months.
