The Best Moist & Tender Vanilla Loaf Cake Recipe
This recipe delivers a wonderfully moist and tender vanilla loaf cake, perfect for any occasion. It features a rich batter enhanced with yogurt and heavy cream, resulting in a delightfully soft texture and classic vanilla flavor.
Servings: 8 slices
Equipment
- Loaf Pan
- Mixing Bowls
- Wire Whisk
- Electric Mixer
- Rubber Spatula
- Wire Rack
- Toothpick
Ingredients
Loaf Cake
- 1 3/4 cups flour (210g)
- 2 tsp baking powder (8g)
- 1/2 tsp table salt (2.25g) OR 3/4 tsp kosher salt
- 3 large eggs
- 1 cup granulated sugar (200g)
- 1/2 cup vegetable or canola oil (100g/ 118ml)
- 1/2 cup plain, whole milk yogurt (4oz/ 113g)
- 2 tsp pure vanilla extract
- 1/4 cup heavy whipping cream (2oz/ 57g)
- Vanilla Icing
Instructions
Preparation
- Grease and flour a loaf pan, then preheat the oven to 350°F (176°C).
- Combine flour, baking powder, and salt in a medium bowl using a wire whisk.
- Beat eggs and sugar with an electric mixer for 3-4 minutes until light, thick, and ribbon-like.
- Slowly pour vegetable oil into the egg and sugar mixture on medium speed until fully emulsified.
- Mix in yogurt and vanilla until just combined, then gently fold in the dry ingredients until smooth.
- In a separate bowl, beat heavy cream with an electric mixer until medium peaks form.
- Gently fold the whipped cream into the batter with a spoon or spatula, mixing until mostly incorporated with a few white streaks remaining.
- Pour the batter into the prepared loaf pan and bake for 40-43 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 5 minutes, then transfer to a wire rack to cool completely before icing.
Notes
This recipe emphasizes techniques for a moist and tender texture, particularly the slow addition of oil and gentle folding of whipped cream and dry ingredients. Ensure the cake is fully cooled before icing for best results.