Ingredients
- 200 grams butter
- 200 grams caster sugar
- 200 grams self-raising flour
- 4 eggs
- 1 ½ teaspoons vanilla extract
Icing
- 125 grams butter
- 250 grams icing sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 160 °C. Grease the sides of a loaf pan using spray oil.
- Add the butter and sugar to the bowl of an electric mixer and beat for 2-3 minutes, until light and fluffy.
- Add the eggs, one at a time, beating between each addition. Add in the vanilla extract.
- Sift the flour and fold through the butter mixture until everything is just combined.
- Pour the batter into the loaf tin and bake for one hour, until a skewer inserted comes out clean. Leave to cool.
Icing
- Combine the butter and icing sugar in the bowl of an electric mixer. Add the vanilla and milk.
- Stir the mixture until smooth. You may need to add a small amount of additional milk if the mixture is too thick.
- Spread the icing over the cooled cake and then decorate with sprinkles.
There’s something undeniably comforting about the aroma of a freshly baked cake wafting through the house. If you’re looking for a timeless recipe that delivers both simplicity and satisfaction, this Vanilla Loaf Cake is your go-to. Perfect for any occasion, this cake combines a rich, buttery texture with the classic flavor of vanilla, topped with a luscious icing that adds just the right amount of sweetness. Let’s dive into the steps to create this delightful treat.
Preparing the Cake Batter
Begin by preheating your oven to 160°C (320°F) and greasing the sides of a loaf pan with spray oil. In the bowl of an electric mixer, cream together 200 grams of softened butter and 200 grams of caster sugar for 2-3 minutes until light and fluffy. Gradually add 4 eggs, one at a time, beating well between each addition, then mix in 1 ½ teaspoons of vanilla extract.
Sift 200 grams of self-raising flour and gently fold it into the butter mixture until just combined.
Pour the batter into the prepared loaf tin, smooth the top, and bake for one hour, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Icing the Loaf Cake
In a clean bowl of an electric mixer, combine the softened butter and icing sugar. Add the vanilla extract and one tablespoon of milk. Beat the mixture until smooth. If the icing is too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency. Once the cake is completely cooled, spread the icing evenly over the top. You can either use a spatula to spread the icing or for a more elegant look use a piping bag to pipe the buttercream across the cake.
For an extra touch of fun, decorate with colorful sprinkles. You could also opt to add in colouring to the icing and/or cake batter too.
Recipe Notes
This Vanilla Loaf Cake is a versatile treat that can be enjoyed on its own, with a cup of tea, or even as a base for more elaborate desserts. Store in an airtight container if not consuming straight away. The cake will keep for up to 3 days or can be frozen for up to 3 months.
