I’m sure we’ve all been there – you want to bake a cake, but you don’t want a giant one sitting on your counter for days, tempting you with every glance. This vanilla loaf cake is the perfect solution for those of us who just want a small, sweet treat without the fuss. It’s a simple, classic recipe that brings comfort in every bite, yet it’s made in a small batch, perfect for one or two people.
That’s why I love this recipe. It’s just the right amount of vanilla goodness, not too much and not too little.
With just a few basic ingredients and a little time, I had a delicious homemade cake that was just enough for my sweet tooth without any waste. When I first made this vanilla loaf cake, I was surprised by how quickly my child pleaded for me to make it again.
Vanilla Pound Cake with Vanilla Glaze Icing
This vanilla loaf cake is more than just a plain dessert – it’s soft, buttery, and full of flavor. You can enjoy it as is, or add a vanilla glaze icing for a little extra sweetness. The glaze is an optional touch that can make the cake feel even more special.
If you choose to use it, drizzle it on after the cake cools to let it melt into the loaf slightly. Whether you keep it simple or add the glaze, this cake is perfect for baking in small batches, making it ideal for one or two.
Loaf Cake Recipe in a Loaf Tin
The beauty of this recipe is that it’s baked in a simple loaf tin. There’s no need for fancy equipment or large cake pans. A loaf tin makes the perfect portion size for small-batch baking, so you don’t end up with too much cake. The rectangular shape also gives each slice a nice, even texture with a soft crumb and just the right amount of crust on the edges. You can make 9 thick slices out of the whole loaf.
Best Pound Cake Recipe
This vanilla loaf cake is the best pound cake recipe for small-batch cooking. It’s buttery, rich, and full of that classic vanilla flavor. Plus, it’s versatile enough to enjoy on its own or with toppings like whipped cream, fresh fruit, or even a scoop of ice cream. The ingredients are simple and wholesome, making it a great go-to dessert when you’re craving something homemade but don’t want to spend hours in the kitchen.
Easy Instructions for Creating the Best Vanilla Loaf Cake
Must-Have Tools for Your Kitchen
- Kitchen Stand Mixer: A stand mixer is incredibly helpful for mixing the ingredients quickly and evenly, but if you don’t have one, a hand mixer or even a sturdy whisk will do just fine.
- Loaf Pan: This is essential for shaping the cake into that perfect loaf form. A standard loaf tin is just the right size for this recipe.
- Parchment Paper: Lining your loaf pan with parchment paper will prevent the cake from sticking and make the cake come out clean.
- Aluminum Foil: If your cake starts to brown too quickly on the top while baking, a piece of aluminum foil can help shield it and keep the top from getting too dark.
Key Ingredients:
- Eggs: They add richness and help the cake rise while giving it structure.
- Butter: Butter gives the cake its classic pound cake flavor and a moist, tender crumb.
- Powdered Sugar: This is for both sweetness and to create that melt-in-your-mouth texture.
- Almond Meal: Instead of cake flour, use almond meal because this adds a subtle nutty flavor and extra moisture.
- Baking Powder: A little baking powder helps the cake rise just enough without being too fluffy.
- Vanilla Extract: Vanilla bean paste or simple vanilla extract adds warmth and flavor to every bite.
*Exact measurements are listed in the recipe card below.
Detailed Directions for Making this Recipe – Vanilla Cake
This vanilla loaf cake is not only delicious but also easy to make. You don’t need to be a professional baker to get it right. Here’s how to do it step by step:
One: Prepare All Ingredients
Start by gathering all your ingredients and making sure everything is at room temperature. This helps everything mix together smoothly and make sure that it is baked evenly.
Two: Mix Egg and Sweetener
In a stand mixer bowl, add the eggs and sweetener and beat together until the mixture becomes pale and slightly fluffy. This will help create a light and airy texture for the cake.
Three: Combine The Rest of The Ingredients
Next, slowly add in the butter, almond meal, baking powder, and add the vanilla extract. Stir until everything is well combined, but don’t overmix – you want to keep the cake batter light.
Four: Pour Into the Tin and Bake
Pour the batter into your lined loaf tin and bake at 390°Fahrenheit (200°Celsius) for about 30 minutes, or until a wooden BBQ stick or toothpick inserted into the center comes out clean. Let it cool before adding the glaze.
Pro Tips for Best Results
- Make sure your butter is softened, not melted, to ensure a smooth and even texture.
- Don’t overmix the batter – gentle mixing will help keep the cake tender.
- Use high-quality vanilla extract for the best flavor. It makes all the difference.
Common Questions Answered
What Are the Perfect Pairings for Vanilla Loaf Cake?
Vanilla loaf cake is so flexible that it pairs well with a variety of toppings and sides. One classic option is to serve it with a cup of hot coffee or tea, which complements the rich, buttery flavor of the cake. If you want to dress it up a bit, you can add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Fresh fruits like berries, sliced peaches, or even a drizzle of fruit compote can add a refreshing, tangy contrast to the sweetness of the cake. If you’re feeling extra fancy, try a drizzle of caramel or chocolate sauce to take it to the next level.
To keep your vanilla loaf cake fresh, store it in an airtight container at room temperature. It will stay moist and delicious for up to three days this way. If you prefer to keep it longer, you can store the cake in the refrigerator, where it will last for up to a week.
How Do I Freeze Vanilla Loaf Cake?
Freezing vanilla loaf cake is simple and keeps it fresh for up to two months. First, let the cake cool completely after baking. Then, wrap it tightly in plastic wrap to lock in moisture and prevent freezer burn. After that, cover it with a layer of aluminum foil for extra protection.
When you’re ready to enjoy your cake, remove it from the freezer and let it thaw in the fridge overnight. Once thawed, you can leave it at room temperature for a bit before serving. It’ll taste just as fresh as the day you made it.
Additional Easy Small-Portion Recipes You’ll Love
If you enjoyed this vanilla loaf cake, you might also love my other small-batch recipes like Almond Flour Mug Cake, Lavender Tea, or Crispy Fried Onions. Each recipe is made with small portions in mind, perfect for those cooking for just one or two people.
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Vanilla Loaf Cake
Equipment
- 1 Loaf Pan
Ingredients
- 3 Eggs
- 1 Tablespoon Butter
- 3 Tablespoons Powdered Sugar
- 3/4 Cup of Almond Meal
- 2 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract
Instructions
- Start by gathering all your ingredients and making sure everything is at room temperature. This helps everything mix together smoothly and make sure that it is baked evenly.
- In a stand mixer bowl, add the eggs and sweetener and beat together until the mixture becomes pale and slightly fluffy. This will help create a light and airy texture for the cake.
- Next, slowly add in the butter, almond meal, baking powder, and add the vanilla extract. Stir until everything is well combined, but don’t overmix – you want to keep the cake batter light.
- Pour the batter into your lined loaf tin and bake at 390°Fahrenheit (200°Celsius) for about 30 minutes, or until a wooden BBQ stick or toothpick inserted into the center comes out clean. Let it cool before adding the glaze.
Notes
- Make sure your butter is softened, not melted, to ensure a smooth and even texture.
- Don’t overmix the batter – gentle mixing will help keep the cake tender.
- Use high-quality vanilla extract for the best flavor. It makes all the difference.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
