Which is better? A store-bought cake or a homemade cake?  Is there something special quite like sharing generous slices of mouthwatering homemade cake with family or friends? Yes, Of course, Homemade cakes are far better than Store bought ones. In making a cake you are taking advantage of some magical scientific transformations to create something sugary, delicate and delicious that everyone will love.

Bake up a treat for afternoon tea with a delicious, easy loaf cake recipe. Here go the recipes of a perfect Loaf cake/Tea Cake.

Ingredients

Maida- 2 cup

Egg- 2

Sugar-1 cup, Powder it

Baking powder-2 ½ tsp

Butter- 100 gms

Vanilla essence-1 tsp

Milk- 1 cup

Method

• Prepare the loaf pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degrees C.
• Sieve the dry ingredients flour and baking powder and keep it aside.
• Beat butter and sugar till soft and creamy. Add egg one by one and beat. Add vanilla essence and beat.
• Add the dry ingredients and milk little by little alternatively. Don’t use full milk as the quantity of milk may vary depending on the size of the egg, so add milk little by little. The batter is thick.
• Pour the batter in the prepared loaf tin and Bake in a preheated oven for 30-40 minutes or until a toothpick inserted comes out clean. Allow it to cool for 5minutes before demoulding it.

Loaf cake/Tea time cake

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Author: Neena

Recipe type: Teatime cake

Serves: 4-6

Ingredients

• Maida- 2 cup
• Egg- 2
• Sugar-1 cup, Powder it
• Baking powder-2 ½ tsp
• Butter- 100 gms
• Vanilla essence-1 tsp
• Milk- 1 cup

Instructions

1. Prepare the loaf pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degrees C.
2. Sieve the dry ingredients flour and baking powder and keep it aside.
3. Beat butter and sugar till soft and creamy. Add egg one by one and beat. Add vanilla essence and beat.
4. Add the dry ingredients and milk little by little alternatively. Don't use full milk as the quantity of milk may vary depending on the size of the egg, so add milk little by little. The batter is thick.
5. Pour the batter in prepared tin and Bake in a preheated oven for 30-40 minutes or until a toothpick inserted comes out clean. Allow it to cool for 5minutes before demoulding it.

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