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Mini Egg Loaf Cake

A sweet, fluffy loaf cake that's perfect for breakfast, dessert, or an afternoon snack, made with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 large eggs Also at room temperature.
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a mini loaf pan.
  2. In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Mix well and set aside.
  3. In another bowl, beat 1/2 cup of softened unsalted butter until smooth and creamy.
  4. Add 2 large eggs and 1 teaspoon of vanilla extract to the butter. Mix until well combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup of milk. Stir gently until just combined; do not overmix.
Baking
  1. Pour the batter into the prepared mini loaf pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!

Notes

Serve with vanilla ice cream, whipped cream, or fresh fruit. Store wrapped in plastic wrap or foil for up to 3 days at room temperature or 1 week in the refrigerator. Freeze for up to 3 months.