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  • Writer's picturePoppy

Vanilla loaf cake

Updated: Jun 1, 2021

Because sometimes you gotta keep things simple.

This vanilla loaf cake can easily be adapted and requires no fancy baking equipment, just a bowl and a wooden spoon! Try using almond extract instead of vanilla, or adding a splash of food colouring or sprinkles to the batter (note, ensure you use very vibrant sprinkles otherwise they will just dissolve, as shown in my images! D'oh!).


200g butter, soft

200g golden caster sugar

3 medium eggs

200g self-raising flour

35g plain yogurt

1/4 tsp baking powder

2 tsp vanilla extract

35g plain yogurt or whole milk


40g icing sugar

120g cocoa powder

80g soft butter


1) Preheat oven to 155C fan and line a 2lb loaf tin. I use the 2lb tin and matching liners from Lakeland.

2) In a large bowl cream together the sugar and butter using a wooden spoon.

3) Add the eggs and extract of your choosing. Mix. Add the yogurt and mix again.

4) Add the flour and baking powder, and use the wooden spoon to mix together. Try to beat the mixture so that you incorporate some air.

5) Pour the mixture into the lined tin and bake for 50-6o minutes until a skewer comes out clean - know your oven! It might take slightly longer, check often.

6) Leave to cool in the tin. Decorate as desired! I made chocolate buttercream and used a knife to spread this on top of the cake and then added a whole heap of sprinkles. Note that you may want a different buttercream consistency - try adding more icing sugar/ cocoa powder and taste often until you reach what you want!

This cake goes great with summer fruits and ice cream.

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