Easy Loaf Cake Recipes – Simple, Sweet, and Reliable

Loaf cakes are the kind of bake you turn to when you want something comforting, unfussy, and always delicious. They come together quickly, use basic pantry ingredients, and don’t demand perfect decorating skills. Whether you’re making a classic lemon drizzle, a cozy banana loaf, or a simple vanilla cake, the method is almost the same.

That’s what makes loaf cakes perfect for beginners and weeknight bakers. Here’s a friendly guide with a base batter and three easy variations you can whip up anytime.

What Makes This Special

These easy loaf cake recipes use one reliable base batter and a few simple add-ins. You can make a tender vanilla loaf, brighten it with lemon, or turn ripe bananas into something warm and comforting.

The steps are straightforward, and the tools are minimal. Best of all, the texture lands right in that sweet spot: soft, moist, and perfectly sliceable for breakfast, dessert, or an afternoon snack.

What You’ll Need

Below is the base recipe, followed by simple add-ons for three variations: Vanilla, Lemon Drizzle, and Banana Walnut.

• All-purpose flour: 2 cups (240 g)
• Granulated sugar: 3/4 to 1 cup (150–200 g), to taste
• Baking powder: 2 teaspoons
• Fine salt: 1/2 teaspoon
• Unsalted butter (melted) or neutral oil: 1/2 cup (115 g or 120 ml)
• Milk (dairy or unsweetened non-dairy): 3/4 cup (180 ml)
• Large eggs: 2, room temperature
• Vanilla extract: 1 1/2 teaspoons
• Optional mix-ins: Chocolate chips, nuts, berries
• Pan: 9×5-inch (23×13 cm) loaf pan

For Lemon Drizzle:

• Zest of 2 lemons
• Fresh lemon juice: 1/4 cup (60 ml)
• Powdered sugar: 3/4 cup (90 g), for glaze

For Banana Walnut:

• Very ripe bananas: 2 large (about 1 cup mashed)
• Chopped walnuts: 1/2 cup (60 g)
• Ground cinnamon: 1 teaspoon

For Simple Vanilla:

• Extra vanilla extract: 1/2 teaspoon (for a total of 2 teaspoons)

How to Make It

1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy lifting.
2. Mix the dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt until evenly combined.
3. Whisk the wet ingredients: In a separate bowl, whisk melted butter or oil, milk, eggs, and vanilla until smooth.

   If making the lemon version, add lemon zest to the wet. For banana, whisk in mashed bananas here.

4. Combine gently: Pour wet into dry. Stir with a spatula until just combined.

   A few small lumps are fine. Overmixing can make the cake tough.

5. Add extras: Fold in chocolate chips, nuts, or berries if using. For banana walnut, fold in the walnuts and cinnamon now.
6. Fill the pan: Scrape the batter into the loaf pan and smooth the top.

   For a bakery-style split, run a buttered knife down the center.

7. Bake: Bake 50–60 minutes, or until a toothpick comes out with a few moist crumbs. Banana loaves often take closer to 60–65 minutes due to moisture.
8. Cool: Let the cake cool in the pan for 10–15 minutes. Lift it out and cool fully on a rack.

   This helps set the crumb.

9. Lemon drizzle (optional): Whisk powdered sugar with 2–3 tablespoons lemon juice until pourable. Poke the warm cake with a skewer and spoon the glaze over. Let it set before slicing.
10. Slice and serve: Use a serrated knife for cleaner slices.

    Enjoy plain, with yogurt, or a swipe of butter.

Storage Instructions

• Room temperature: Keep the loaf wrapped or in an airtight container for up to 3 days. Lemon drizzle stays moist but may become extra sticky—use parchment layers if stacking slices.
• Refrigerator: Store for up to 5 days. Bring to room temperature or warm briefly before serving to restore softness.
• Freezer: Wrap the whole loaf or individual slices tightly in plastic, then foil.

  Freeze up to 3 months. Thaw overnight in the fridge or at room temp for a few hours.

• Recrisping glaze: If the lemon glaze dulls after storage, whisk a quick extra drizzle and add a thin layer just before serving.

Health Benefits

• Portion control: A loaf cake slices neatly, making it easier to keep portions moderate compared to frosted layer cakes.
• Banana boost: The banana variation adds potassium and fiber from real fruit, with natural sweetness that lets you reduce sugar slightly if you like.
• Swap-friendly fats: Using oil instead of butter reduces saturated fat. You can also blend in a bit of yogurt for protein and moisture.
• Ingredient transparency: Homemade means you control the sugar and salt levels, and avoid additives found in packaged cakes.

Common Mistakes to Avoid

• Overmixing the batter: This develops gluten and creates a dense, rubbery crumb.

  Stir just until no dry streaks remain.

• Wrong pan size: A smaller pan can cause overflow and a raw center. Aim for a 9×5-inch pan; adjust time if using an 8×4.
• Cutting too soon: Slicing while hot causes crumbling. Let it cool until just warm so the crumb sets.
• Cold ingredients: Cold eggs and milk can seize melted butter and make the batter curdle.

  Room temperature helps the batter stay smooth.

• Skipping the test: Ovens vary. Start checking at 45–50 minutes and use the toothpick test plus a light press on top—it should spring back.

Recipe Variations

• Simple Vanilla Loaf: Use the base batter with a total of 2 teaspoons vanilla. Add 1/2 cup chocolate chips or blueberries if you like.

  Top with a light dusting of powdered sugar.

• Lemon Drizzle Loaf: Add zest of 2 lemons to the wet ingredients. After baking, glaze with lemon juice and powdered sugar. For extra lemon punch, brush the warm cake with straight lemon juice before glazing.
• Banana Walnut Loaf: Fold in 1 cup mashed banana, 1/2 cup chopped walnuts, and 1 teaspoon cinnamon.

  Reduce milk to 1/2 cup to balance the banana moisture.

• Spiced Carrot Loaf: Fold in 1 cup finely grated carrot, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add 1/4 cup chopped raisins or pecans if you like.
• Almond Orange Loaf: Swap 1/2 cup flour for almond flour, add zest of 1 orange, and a few drops of almond extract. Drizzle with an orange glaze.
• Chocolate Marble: Remove 1 cup of batter, mix in 2 tablespoons cocoa powder and 1 tablespoon milk, then swirl into the pan for a marbled effect.

FAQ

Can I make this loaf cake dairy-free?

Yes.

Use oil instead of butter and a non-dairy milk like almond, oat, or soy. The texture stays moist and tender, and the flavor remains neutral.

How do I keep my loaf from sinking in the middle?

Measure your leavening accurately, avoid overmixing, and bake long enough. Opening the oven too early can collapse the structure, so wait until at least 45 minutes to peek.

Can I reduce the sugar?

Yes, you can cut sugar by about 20% without major texture issues.

Banana and carrot versions handle lower sugar well because of natural sweetness and moisture.

What if I only have self-rising flour?

Use 2 cups self-rising flour and omit the baking powder and salt. Keep the rest of the recipe the same and monitor bake time.

How do I know it’s done without a toothpick?

Press the center lightly. It should spring back, and the top should look set and golden.

If you have an instant-read thermometer, the middle should be around 200–205°F (93–96°C).

Can I use frozen berries?

Yes, fold them in straight from frozen and add 2–3 minutes to the bake time. Tossing them in a teaspoon of flour helps prevent sinking.

Why is my loaf dry?

It likely baked a bit too long or the oven runs hot. Next time, start checking earlier and consider adding a tablespoon of yogurt or an extra tablespoon of oil for more moisture.

Can I double the recipe?

Yes.

Bake in two loaf pans or a 9×13-inch pan. For a 9×13, start checking at 30–35 minutes, as it bakes faster.

Final Thoughts

Easy loaf cake recipes are the kind of baking you can rely on any day of the week. With one base batter and a few add-ins, you get endless variety without extra fuss.

Keep the steps simple, avoid overmixing, and trust your senses for doneness. Slice thick, pour some tea or coffee, and enjoy a warm, honest bake that always hits the spot.