Description
This Vanilla Raisin Loaf Cake is soft, buttery, and perfectly sweet with bursts of juicy raisins in every bite. Lightly spiced with cinnamon (optional) and made extra moist with sour cream or yogurt, this loaf cake is perfect for breakfast, an afternoon treat, or dessert. Enjoy it plain, dusted with powdered sugar, or drizzled with a light glaze for an extra touch of sweetness!
Ingredients
Scale
- 1 ½ cups (180 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 g) sour cream or plain yogurt
- ½ cup (80 g) raisins
- ½ cup (120 ml) milk
For the optional glaze:
- ¼ cup (30 g) powdered sugar
- 1–2 tsp milk or water
Instructions
- Preheat oven & prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- Cream butter & sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
- Add eggs & vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
- Mix in sour cream: Stir in the sour cream (or yogurt) until well combined.
- Combine wet & dry ingredients: Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Stir just until combined—don’t overmix!
- Fold in raisins: Gently fold in the raisins using a spatula.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & glaze (if using): Let the cake cool in the pan for 10 minutes before transferring to a wire rack. If adding glaze, whisk together powdered sugar and milk and drizzle over the cooled cake.
- Slice & enjoy: Serve plain or with a sprinkle of powdered sugar.
Notes
- Soak the raisins in warm water for 10 minutes before adding them to the batter for extra plumpness.
- Don’t overmix the batter to keep the cake light and fluffy.
- Store at room temperature for 3 days, in the fridge for a week, or freeze for up to 3 months.
- Add chopped walnuts or pecans for extra crunch!
- Prep Time: 15
- Cook Time: 55
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: Vanilla Raisin Loaf Cake, Raisin Bread, Easy Loaf Cake, Moist Vanilla Cake, Homemade Loaf Cake