When your body says “Give me cake now,” consider a slice of loaf cake. There are many variations on the loaf cake theme.
The following recipes are three of my favourites. Brew a lovely pot of tea and indulge, but maybe stick to just one slice.
A note about baking tins: I prefer to use two small loaf tins (about 7.5x3.5x2 inches) rather than the standard 9x5x3-inch tin most recipes call for. I find with a larger tin by the time the centre of the cake is cooked the edges are overdone. Decrease the cooking time accordingly for smaller tins, testing with a toothpick after about half the recommended cooking time for a large tin, and then every five minutes or so until the loaves are done.
Iced Lemon Yogurt Loaf
1½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup lemon yogurt (two per cent fat or higher, don’t use nonfat yogurt)
1 cup sugar
3 large eggs, room temperature
Finely grated zest of one large lemon (about one packed tablespoon)
Juice of one lemon
¼ tsp vanilla
½ cup vegetable oil
Icing:
1 cup icing sugar (sifted or whisked until lump-free); lemon juice
Preheat oven to 325° F; grease loaf pan(s) with butter and sprinkle lightly with flour, tapping out excess flour. Combine flour, baking powder and salt in a small bowl and set aside. In a large glass bowl mix together the yogurt, sugar, eggs, lemon zest, juice and vanilla.
Gradually stir in the dry ingredients, then add oil and mix until combined. Transfer mixture to greased pan(s) and place in oven on middle rack. Bake until a toothpick inserted in the centre comes out clean (about 45 minutes for one large loaf). Let cool in pans for five minutes then turn out on wire racks to cool.
To make icing: In a small bowl, combine the icing sugar with enough lemon juice to reach desired consistency (either a thin glaze or thicker and more icing-like). Pour evenly over cake(s). You can ice the cake while it’s warm so the icing is absorbed or wait for it to cool.
Makes one large loaf or two smaller ones.
Gingerbread Loaf
½ cup butter
2⁄3 cup packed light brown sugar
2 large eggs, well beaten
¼ cup golden syrup and ½ cup dark molasses, stirred together (you can use all molasses but I prefer this mixture)
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp ground ginger
1½ tsp cinnamon
1 tsp baking soda
2⁄3 cup boiling water
Preheat oven to 350° F. Grease loaf pan(s) and line with parchment paper. Cream together butter and sugar until creamy; stir in syrup, molasses and beaten eggs. Mix the baking soda into the boiling water and stir into the molasses mixture.
In a medium bowl, stir together the flour, baking powder, spices and salt. Add all at once to the creamed mixture, stirring until well blended. Pour into the prepared pan(s) and bake until a toothpick inserted in the centre comes out clean (about 50 minutes for one large loaf).
Cool in pan for five minutes then turn out onto wire rack to cool completely. Makes one large loaf or two smaller ones.
Cinnamon Coffee Cake Loaf
2 cups all-purpose flour
1+ ¼ cup granulated sugar, divided use
3 tsp baking powder
3½ tsp cinnamon, divided use
½ tsp salt
2 eggs, lightly beaten
1 cup buttermilk
1⁄3 cup vegetable oil
2 tsp vanilla
3 Tbsp butter, melted
Preheat oven to 350° F; grease loaf pan(s) and line with parchment paper. In a medium bowl combine the flour, one cup of sugar, baking powder, 1½ teaspoons of cinnamon and the salt.
In a large bowl, combine the eggs, buttermilk, oil and vanilla; stir in the dry ingredients just until smooth. Pour half the batter into the prepared pan(s). In a small bowl, stir together the remaining quarter cup of sugar, the remaining two teaspoons of cinnamon and the melted butter.
Drizzle half the cinnamon mixture over the batter and cut through in an “s” shape with a knife to swirl. Top with remaining batter; sprinkle the rest of the cinnamon mixture over top and swirl with a knife. Bake until a toothpick inserted in the centre comes out clean (about 55 minutes for one large loaf). Cool in pan for 10 minutes then remove from pan and place on wire rack to cool completely.
Makes one large loaf or two smaller ones.
Angela Shellard is aself-described foodie. She has done informal catering for various functions. Contact: [email protected].
