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Mastering the Art of the Ultimate Loaf Cake

SABA
Jun 27, 2024
5 min read

Updated: Sep 23

1 .Lemon Drizzle Loaf Cake

Ingredients

For the cake:

225g unsalted butter, softened (softens more easily at room temperature)
225g caster sugar
4 medium eggs (at room temperature)
225g self-raising flour (sifted)
Zest of 2 unwaxed lemons

Juice of 1 lemon

For the drizzle:

Juice of 1 lemon

85g icing sugar (sifted for evenness)

Method

Prepare the oven & tin
Preheat oven to 180°C (160°C fan) / 350°F / Gas 4.
Butter a 2lb loaf tin and line with baking parchment to make removal easy.
Cream the butter & sugar
Using an electric mixer or wooden spoon, cream the butter and caster sugar in a large mixing bowl until pale, light, and fluffy.
This step adds air and causes the cake to rise well.

Add the eggs

Add the eggs one by one, beating thoroughly after each addition.
If the mixture begins to curdle, stir in a spoonful of the flour to restore it.

Fold in dry ingredients

Sift in the self-raising flour and fold it into the mixture carefully with a spatula or large metal spoon.
Do not overmix to ensure the cake remains light.

Add lemon zest & juice

Mix in the zest of 2 lemons and the juice of 1 lemon until well mixed.
The zest adds aromatic citrus oils, and juice adds moisture and pungency.

Bake the cake

Spoon the mixture into the prepared tin and make the top level.
Bake for 45–50 minutes or until the cake is golden and a skewer inserted into the centre of the cake comes out clean.

Prepare the drizzle

Meanwhile, mix the lemon juice and icing sugar in a small bowl until smooth.
It must be pourable but not liquid.

Drizzle & soak

Once baked, remove the cake from the oven but leave it in the tin.
Poke lots of holes all over the warm cake using a skewer or fork.
Gently pour over the drizzle and let it soak into the sponge.

Cool & serve

Leave the cake to cool in the tin for 10–15 minutes before transferring it to a wire rack to cool completely.

Slice and enjoy!

Baking Tips ✨

Make use of room temperature ingredients for better mixing.
Don't overmix after addition of flour; it will result in the cake becoming heavy.
To give a boost of lemon flavor, double drizzle or simply apply a lemon glaze icing (icing sugar + lemon juice) once cooled.
This cake keeps well in an airtight container for 3–4 days and can be frozen (without drizzle) for 2 months.

2 .Chocolate Marble Loaf Cake

Ingredients

For the cake:

200g softened unsalted butter
200g caster sugar
4 room temp medium eggs
200g self-raising flour
2 tbsp cocoa powder
2 tbsp milk
1 tsp vanilla extract

Method

Prep oven & tin

Preheat to 180°C (160°C fan) / 350°F / Gas 4.
Grease and line a 2lb loaf tin.

Cream butter & sugar

Beat together butter and sugar until pale and fluffy.
Add eggs
Beat in eggs one at a time, well mixed.

Fold in flour

Fold in self-raising flour gently until just combined.

Divide & flavor

Split batter between 2 bowls:
Bowl 1: Stir in vanilla extract.
Bowl 2: Stir in cocoa powder + milk.

Create marble effect

Alternate spoonfuls of vanilla and chocolate batter into tin.

Swirl gently with skewer or knife.

Bake

Bake for 50–55 mins until skewer comes out clean.

Cool & slice

Cool 10 mins in tin, then place on wire rack.Classic

3 .Banana Loaf Cake

Ingredients

3 ripe bananas (mashed with fork)

150g unsalted butter, melted

200g sugar (use brown for richer flavour, white for lighter)

2 medium eggs

200g self-raising flour (sifted)

1 tsp vanilla extract

½ tsp ground cinnamon (optional)

Method

Preheat oven to 175°C / 350°F / Gas 4. Line loaf tin.

Mash bananas in large bowl.

Stir in melted butter, sugar, eggs, and vanilla.

Fold in flour and cinnamon.

Pour batter into tin, level top.

Bake for 50–60 mins, testing with skewer.

Cool before slicing.

Tip: Add chocolate chips, nuts, or peanut butter swirled in for variations.

4 .Carrot & Walnut Loaf Cake

Ingredients

For the cake:

200g carrots (peeled & finely grated)
150g light brown sugar
125ml vegetable oil
2 medium eggs
200g self-raising flour
1 tsp ground cinnamon
50g chopped walnuts

Optional frosting:

100g cream cheese
50g unsalted butter, softened
200g icing sugar
½ tsp vanilla extract

Method

Preheat oven to 180°C / 160°C fan / 350°F. Grease & line loaf tin.
In bowl, whisk sugar, oil, and eggs until smooth.

Add grated carrots.

Fold in walnuts, cinnamon, and flour.
Pour into tin, level top.
Bake 50–55 mins or golden.

Cool in tin 10 mins, then wire rack.

For frosting (optional): Beat cream cheese, butter, icing sugar, and vanilla until smooth. Spread over cooled cake and finish with extra walnuts.

5 .Blueberry Yogurt Loaf Cake

Ingredients

200g plain flour
2 tsp baking powder
100g caster sugar
2 medium eggs
120ml vegetable oil
150g plain yogurt (Greek is acceptable)
Zest of 1 lemon
150g fresh blueberries

Optional glaze:

100g icing sugar + 1–2 tbsp lemon juice

Method

Preheat oven to 180°C (160°C fan) / 350°F. Grease loaf tin.
In a bowl, whisk flour, baking powder, and sugar.
In another bowl, whisk eggs, oil, yogurt, and lemon zest.
Mix wet and dry ingredients together gently.
Toss blueberries in 1 tsp flour (prevents them sinking) and fold them in.
Pour into tin, bake 50–55 mins.
Cool completely before glazing (optional).

6 . Coffee Walnut Loaf Cake

Ingredients

175g butter, softened
175g light brown sugar
3 medium eggs
175g self-raising flour
2 tbsp instant coffee (dissolved in 1 tbsp hot water)
75g chopped walnuts
Optional topping: Coffee buttercream (100g butter, 200g icing sugar, 1 tbsp dissolved coffee)