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Golden Butter Loaf Cake Recipe

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4.1 from 6 reviews

A classic, golden, and buttery loaf cake made with simple, everyday ingredients. This moist and tender cake is perfect for breakfast, dessert, or a delightful snack, featuring a rich texture enhanced by sour cream and vanilla extract.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour (180g)
  • 1 tsp salt
  • ½ tsp baking powder

Wet Ingredients

  • 1 cup unsalted butter, room temperature (226g)
  • 1 cup sugar (200g)
  • 4 eggs, room temperature
  • ½ cup sour cream (120mL)
  • 2 tbsp vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease or line a baking tin to prevent sticking.
  2. Combine Dry Ingredients: In a bowl, whisk together the flour, salt, and baking powder. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a mixer, cream the softened butter until smooth. Gradually add the sugar, beating until the mixture becomes light and fluffy, creating a creamy base for the cake.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl between each addition to keep the mixture even.
  5. Incorporate Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until the batter is smooth and uniform in texture.
  6. Fold in Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Use a spatula to fold in any remaining flour carefully to avoid overmixing, which can toughen the cake.
  7. Prepare for Baking: Pour the batter into the prepared baking tin and smooth the top with a spatula for even baking.
  8. Bake: Place the tin in the oven and bake for approximately 40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  9. Cool: Let the cake cool in the tin for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Ensure all ingredients, especially eggs and butter, are at room temperature for the best texture.
  • Do not overmix the batter after adding the dry ingredients to keep the cake tender.
  • You can substitute sour cream with Greek yogurt if preferred.
  • To check doneness, insert a toothpick in the center; it should come out clean or with a few crumbs.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://lauracooks.com/golden-butter-loaf-cake-recipe/