Vanilla Loaf Cake

Two plates with sliced sponge cakes and fresh strawberries on a dark surface. A wooden knife rests on one plate. A wicker basket holding more cake is seen in the background.

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.

Course Cakes, Desserts

Cuisine American, International

Keyword cake, cake recipes, loaf cake, loaf pan, vanilla loaf cake, vanilla pound cake

Prep Time 10

Cook Time 30

Servings Servings

Calories 218kcal

Author Zuzana Paar

Equipment

Ingredients

3 Eggs
1 Tablespoon Butter
3 Tablespoons Powdered Sugar
3/4 Cup of Almond Meal
2 teaspoons Baking Powder
1 teaspoon Vanilla Extract

US Customary - Metric

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