Description
This Vanilla Loaf Cake is a moist and fluffy treat made with almond meal for a subtle nutty flavor and a light texture. Perfect for a simple dessert or a sweet snack, it blends the richness of butter and eggs with the delicate essence of vanilla. Ready in just 40 minutes, it’s an easy recipe ideal for almond enthusiasts and those looking for a naturally gluten-free loaf cake.
Ingredients
Wet Ingredients
- 3 Eggs
- 1 Tablespoon Butter, softened
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 3 Tablespoons Powdered Sugar
- 3/4 Cup Almond Meal
- 2 teaspoons Baking Powder
Instructions
- Prepare All Ingredients: Gather all ingredients and ensure they are at room temperature. This step ensures even mixing and helps the cake bake evenly.
- Mix Egg and Sweetener: In a stand mixer bowl, beat the eggs and powdered sugar together until the mixture turns pale and slightly fluffy, creating a light and airy texture for the cake.
- Combine The Rest of The Ingredients: Slowly add softened butter, almond meal, baking powder, and vanilla extract to the egg mixture. Stir gently until well combined but avoid overmixing to maintain a light batter.
- Pour Into the Tin and Bake: Transfer the batter into a lined loaf tin and bake in a preheated oven at 390°F (200°C) for about 30 minutes. Test doneness by inserting a toothpick or wooden skewer into the center; it should come out clean. Allow the loaf to cool completely before serving or glazing.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep the cake light and fluffy.
- Use a toothpick to check if the cake is fully baked.
- This loaf is naturally gluten-free thanks to almond meal.
- Allow the cake to cool completely before adding any glaze to prevent it from melting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
