Butterscotch Loaf Cake

Instructions

1. 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. 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. 3

   In a large bowl, cream together the butter and sugars until light and fluffy.

   Tip: Use an electric mixer for this step.

4. 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. 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. 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. 7

   Pour the batter into the prepared loaf pan and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

8. 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. 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. 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.