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A slice of vanilla cake on a white plate with a bite on a fork.
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Glazed Vanilla Loaf Cake

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices
Calories 274kcal
Author Kristine Underwood

Ingredients

For the bread
  • 2 cups flour (all-purpose, spooned and leveled)
  • 1 1/4 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 6 TBS unsalted butter (melted and slightly cooled)
  • 1 cup milk (any kind, I use 2% most often)
  • 1 egg
  • 1 TBS vanilla extract
  • 1/2 tsp almond extract (optional, but recommended)
For the vanilla glaze
  • 2 cups powdered sugar
  • 3 TBS milk (any kind, up to 4 tablespoons if needed)
  • 1 tsp vanilla extract
  • Pinch of sea salt

Instructions

  • Preheat the oven to 350°F and grease or line an 8x4 loaf pan with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, sea salt and set aside.
  • In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
  • Spread the batter into the prepared loaf pan.
  • Bake for 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Let the bread cool in the pan for 15 minutes before transferring it to a wire rack.
  • Whisk the powdered sugar, milk, vanilla, and a pinch of sea salt together until smooth. Add more milk, a teaspoon at a time, until the glaze is pourable, but not runny.
  • Pour the glaze over the slightly warm loaf, allowing it to drip down the sides. Let the glaze set for 20-30 minutes before slicing.
  • Store the vanilla loaf in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
  • Spoon and level your flour instead of scooping directly from the bag.
  • Stir the batter just until the flour disappears. A few small lumps are perfectly fine.
  • The almond extract is optional, but I recommend it. It adds that bakery-style flavor.
  • If your glaze feels too thick, add milk a teaspoon at a time. If it gets too thin, whisk in a little more powdered sugar. It should purable, but not thin and runny.
  • Wait until the loaf is just slightly warm before adding the glaze. If it’s too hot, the glaze will melt right off instead of setting on top.
  • This loaf even better the next day.
Nutrition
Serving: 1 slice | Calories: 274kcal | Carbohydrates: 71g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 222mg | Potassium: 78mg | Fiber: 1g | Sugar: 27g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg