Golden, buttery loaf cake made with simple, classic ingredients.

 Golden Buttery Loaf Cake

Simple, classic, and impossibly tender

This loaf cake is everything you want in a classic bake: golden, buttery, and moist with a fine, tender crumb. Made with everyday ingredients and a generous splash of vanilla, it’s perfect for afternoon tea, breakfast with coffee, or a simple dessert that never disappoints.

🍞 Ingredients (for 1 loaf)

• 1½ cups all-purpose flour (180g)

• 1 teaspoon salt

• ½ teaspoon baking powder

• 1 cup unsalted butter, room temperature (226g)

• 1 cup sugar (200g)

• 4 large eggs, room temperature

• ½ cup sour cream (120mL)

• 2 tablespoons vanilla extract (yes, tablespoons – it’s wonderful)

👩‍🍳 Method

1. Preheat and prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix the dry ingredients
In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.

3. Cream butter and sugar
In a large bowl, beat the softened butter until smooth. Add the sugar and continue beating until the mixture is light, fluffy, and pale in color – about 2–3 minutes.

4. Add eggs one at a time
Add the eggs one by one, beating well after each addition. Scrape down the sides of the bowl between each egg to ensure everything combines evenly.

5. Add sour cream and vanilla
Mix in the sour cream and vanilla extract until fully incorporated. The batter will look creamy and glossy.

6. Combine wet and dry
Add the dry ingredients to the wet mixture and mix on low speed just until combined. Use a spatula to fold in any last bits of flour from the bottom or edges. Do not overmix – a few small streaks are fine; overmixing makes the cake tough.

7. Fill the pan
Pour the batter into your prepared loaf pan. Smooth the top with a spatula so it bakes evenly.

8. Bake
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.

9. Cool
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

⭐ Tips for the Best Loaf Cake

• Room temperature ingredients are key – Cold butter and eggs won’t cream properly, and the batter can curdle. Take them out about an hour before baking.

• Don’t skip the sour cream – It adds moisture and a subtle tang that balances the sweetness. Plain Greek yogurt works too.

• Yes, that much vanilla – Two tablespoons sounds like a lot, but it gives the cake a deep, aromatic vanilla flavor without being overwhelming. Use pure vanilla extract if you can.

• Storage – Wrap tightly and keep at room temperature for up to 3 days, or refrigerate for up to a week. This cake also freezes beautifully for up to 3 months.

Enjoy your golden, buttery loaf with a cup of tea, a dusting of powdered sugar, or simply as is. It’s the kind of recipe you’ll turn to again and again.