Loaf Cake
A moist and tender loaf cake with a rich sweetness, perfect for any occasion. Its simple ingredients and classic preparation make it suitable for both beginner and experienced bakers. Serve plain or topped with fresh strawberries and Cool Whip for an extra treat.
Ingredients
Instructions
- Cream sugar and Crisco together until well combined.
- Add eggs one at a time, beating well after each addition.
- Gradually add cake flour and milk, mixing until smooth.
- Pour the batter into a greased tube pan.
- Bake at 300°F for 2 hours.
- Allow the cake to cool before serving. Enjoy plain or topped with fresh strawberries and Cool Whip.
Tips & Substitutions
For a lighter texture, sift the cake flour before measuring. If you don't have Crisco, unsalted butter can be used as a substitute, but it will alter the flavor slightly. Ensure eggs are at room temperature for better incorporation. Adding a pinch of salt can enhance the sweetness. This loaf cake can also be enhanced with vanilla or almond extract for added flavor.
Serving Suggestions
Serve the loaf cake plain, or for an elegant touch, top with fresh strawberries and Cool Whip. It makes a delightful dessert alongside a cup of tea or coffee. This cake is also a perfect fit for gatherings, making it a great option for brunch or as a sweet treat after hearty dishes like Stuffed New Potatoes or Brussels Sprouts Supreme.
Storage & Reheating
Store any leftover loaf cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, wrapped tightly, for up to a week. To reheat, slice and warm in the microwave for a few seconds or enjoy it cold. This cake also pairs well with a scoop of ice cream or a dollop of whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Loaf Cake contains roughly 1342 calories, with 26g protein, 271g carbohydrates, and 17g fat. It is an excellent source of iron (120% of the Daily Value), vitamin C (70% of the Daily Value), and protein (53% of the Daily Value), and a good source of potassium and vitamin D. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture may be denser. To mimic cake flour, you can replace a tablespoon of all-purpose flour with cornstarch for every cup used.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Avoid overbaking to keep it moist.
Can I freeze this loaf cake?
Absolutely! To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).