Vanilla Loaf Cake

An easy and foolproof Vanilla Loaf Cake that’s soft, moist and delicious. This simple vanilla sponge uses just six ingredients and can be served plain or topped with vanilla buttercream and sprinkles. The perfect treat with a cup of tea or coffee!

Love Chocolate? Check out my Chocolate Loaf Cake!

Have I mentioned that my husband is not a cake person? It’s true and it’s slightly heartbreaking (to me at least). The only cakes he will happily eat and enjoy are simple, fuss-free, plain cakes.

This vanilla loaf cake is his favourite – such a quick and easy pound cake that you can whip up in five minutes! Did I also mention you only need six ingredients or five if you use self raising flour?

This everyday vanilla cake will delight fans of my School Sprinkle Cake and everyone who adores vanilla. A great recipe for newbie bakers – just take a look at the video to see how easy it is!

Vanilla Pound Cake

Pound cake is one of the oldest and easiest cake recipes to master. So named because the recipe uses a pound each of flour, sugar and eggs, this basic plain sponge can be flavoured with vanilla or other flavours.

My vanilla loaf cake recipe uses the following ingredients – make sure they are all room temperature before mixing together! For best results use digital scales to measure the ingredients. Bake in a 1lb Loaf Tin

• Plain flour (all purpose flour or cake flour). You can also use self-raising flour if you like, cutting the ingredients down to just five!
• Baking powder – make sure it is fresh!
• Caster sugar or granulated sugar
• Softened butter or baking spread such as Stork
• Medium eggs
• Vanilla bean paste or good quality vanilla extract (not essence!)

How to Make This Vanilla Loaf Cake Recipe

1. Measure the flour, sugar and baking powder into a mixing bowl and stir to combine. Add the remaining ingredients – butter, eggs and vanilla bean paste and beat on low speed using an electric hand mixer (or a stand mixer).

1. Increase the speed once the ingredients have combined, scraping the bottom and sides of your bowl halfway. Easy peasy!!

1. Spoon the batter into a lined 450g (1lb) loaftin (I use loaf tin linersfor ease) and level. Bake for 50 minutes (or up to an hour) until the cake is well risen and springy to the touch. A skewer inserted in the centre should come out clean.

1. Serve plain, as soon as it has cooled down a little or cool completely and add frosting and loads of sprinkles!

Recipe Tips and FAQs

• Make sure your baking powder or self raising flour are fresh and make sure not to use both in this recipe!
• Grease and line your loaf tin or use a loaf tin liner.
• You can dust the cake with icing sugar, top it with a simple glaze or frost it with vanilla buttercream. It will taste delicious any way you serve it. Make sure the cake has cooled down completely before frosting!
• Store in a cake tin for up to five days or freeze for up to three months (without any frosting).

HAVE YOU MADE MY VANILLA LOAF CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!