Classic Vanilla Loaf Cake Recipe with Moist, Tender Crumb

An easy, foolproof vanilla loaf cake that is soft, moist and utterly delicious. This simple vanilla sponge uses just six ingredients and can be served plain or finished with vanilla buttercream and sprinkles. It’s the perfect treat with a cup of tea or coffee.

My husband isn’t really a cake person, so I make simple, fuss-free bakes he enjoys. This vanilla loaf cake is his favourite — a quick pound-style cake you can mix in minutes. You only need six ingredients, or five if you use self-raising flour.

Vanilla Pound Cake

Pound cake is one of the oldest and easiest cakes to master. Traditionally it was made with equal weights of flour, sugar, butter and eggs; today recipes vary but the essence remains a dense, buttery sponge that’s easy to flavour with vanilla, citrus or other extracts.

For best results, use room temperature ingredients and weigh everything on digital scales. This recipe is designed for a 1 lb (450 g) loaf tin.

• Plain flour (all-purpose or cake flour). You can substitute self-raising flour and omit baking powder if preferred.
• Baking powder (if not using self-raising flour).
• Caster sugar or granulated sugar.
• Softened unsalted butter (or a baking spread).
• Medium eggs.
• Vanilla bean paste or good-quality vanilla extract.

How to Make This Vanilla Loaf Cake

1. Preheat the oven to 180°C (350°F). Grease and line a 1 lb loaf tin or use a loaf tin liner.
2. Measure the flour, sugar and baking powder into a bowl and stir to combine.
3. Add the softened butter, eggs and vanilla. Beat on low with an electric hand mixer (or a stand mixer) until combined, then increase speed and beat until the batter is smooth and pale, scraping the bowl once or twice.
4. Spoon the batter into the prepared tin and level the surface. Bake for about 50 minutes to 1 hour, until the cake is well risen and springy to the touch. A skewer inserted into the centre should come out clean.
5. Allow the cake to cool slightly before slicing, or cool completely before frosting with vanilla buttercream and decorating with sprinkles if desired.

Recipe Tips and FAQs

• Always use room temperature ingredients. This helps them combine evenly and creates a better texture.
• If you use self-raising flour, omit the baking powder and reduce the ingredient count accordingly.
• Grease and line your loaf tin or use a disposable liner to make removal easy.
• The cake is delicious plain, dusted with icing sugar, glazed or frosted with vanilla buttercream. If frosting, ensure the cake is completely cool first.
• Store the cake in a sealed tin at room temperature for up to five days. Freeze unfrosted for up to three months.

If you make this vanilla loaf cake, please leave a rating or share a photo — I love to see how your bakes turn out.