Vanilla Loaf Cake

Vanilla Loaf Cake

from thebakingexplorer.com
80 min
10 servings

Vanilla loaf cake with vanilla buttercream

Ingredients

  • 200 g Butter or baking spread (softened, unsalted)
  • 200 g Caster sugar ((superfine sugar))
  • 4 Eggs (large)
  • 200 g Self raising flour
  • 2 tsp Vanilla extract ((not essence!))
  • 125 g Butter (softened, unsalted)
  • 250 g Icing sugar
  • 1 tsp Vanilla extract ((not essence!))
  • 1 tbsp Milk
  • Sprinkles (optional)

Directions

  1. 1

    Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin

  2. 2

    Mix together the butter or baking spread and caster sugar until light and fluffy, ideally using an electric mixer

  3. 3

    Add the eggs and vanilla extract, and whisk in until smooth

  4. 4

    Whisk in the flour gently until fully combined

  5. 5

    Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully

  6. 6

    To make the buttercream, mix together the butter and icing sugar until they start to combine, then add the vanilla extract and milk, and mix until smooth. You can add a little more milk if the buttercream is too stiff. Use an electric mixer for the best results

  7. 7

    Put the buttercream into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula

  8. 8

    Decorate with sprinkles, if using

  9. 9

    Store in an airtight container in a cool place and eat within 3 days. Or you can freeze it for up to 3 months