Butterscotch Loaf Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Moist and indulgent butterscotch loaf cake, perfect for satisfying your sweet tooth.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 150 gunsalted butter
- 3large eggs
- 1½ mlvanilla extract
- 10 gbaking powder
- 5 gsalt
- 120 mlbutterscotch syrup
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Grease a 20cm loaf pan and line it with parchment paper.
Tip: Use a non-stick loaf pan for easy release.
- 2
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Make sure to sift the flour to remove any lumps.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for this step.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 5
With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 6
Pour in the butterscotch syrup and mix until the batter is smooth.
Tip: Use a spatula to scrape the sides of the bowl.
- 7
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 8
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Check the cake every 10 minutes to avoid overcooking.
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Tip: Use a wire rack to cool the cake completely.
- 10
Transfer the cake to a wire rack and let it cool completely before slicing and serving.
Tip: You can dust the cake with powdered sugar for extra sweetness.
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