loaf cake recipe

This gluten free lamington loaf cake is the very definition of comfort food: easy to prepare, packed with flavour and so ridiculously delicious you’ll be back for seconds. The coconut sponge is perfectly soft, moist and buttery, with a strawberry jam layer in the middle. The chocolate icing and a layer of desiccated coconut bring together what is essentially a giant, super-charged lamington. 

Gluten Free Lamington Loaf Cake

g (1 stick + 1 tbsp) unsalted butter, softened

150 g (¾ cup) caster/superfine sugar

vanilla bean paste ((or 1 tsp vanilla extract))

UK medium/US large eggs, room temperature

tsp baking powder

salt

90 g (1 cup + 2 tbsp) unsweetened desiccated coconut

120 mL (½ cup) whole milk, room temperature

g (3.5 oz) dark chocolate (60-70% cocoa solids), chopped

60 g (½ cup) icing/powdered sugar

mL (3 ½ tbsp) whole milk

g (2 tsp) Dutch processed cocoa powder

g (1 tsp) unsalted butter

g (⅓ cup) strawberry jam

80 g (1 cup) unsweetened desiccated coconut

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 2lb/900g loaf tin (9x5x3 inches/23x13x7.5cm) with baking/greaseproof paper.

In a large bowl, using a balloon whisk, cream together the butter, sugar and vanilla until pale and fluffy. You can also use a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters.

Add the eggs, one at a time, mixing well after each addition.Tip: It&#039;s very important that your eggs are at room temperature and that you add them one at a time. This way, you&#039;ll maintain the emulsion of the butter and guarantee a silky smooth, fluffy cake batter – which will ultimately result in a melt-in-the-mouth cake crumb. If you forgot to take your eggs out of the fridge, place them in warm water for 10-15 minutes before using them.

In a separate bowl, sift together the gluten free flour blend, baking powder, xanthan gum and salt. Add the desiccated coconut and mix well until combined.

Beginning and ending with the dry ingredients, alternately add the dry ingredients (in three batches) and milk (in two batches) to the butter-sugar mixture, whisking well after each addition, until you get a smooth, fluffy cake batter with no flour clumps.Tip: This alternating way of adding dry and wet ingredients helps maintain the emulsion of the butter in the cake batter, ensuring that your batter remains smooth and that the final baked cake has the perfect crumb. When alternating dry and wet ingredients, make sure to always end with the dry.

Transfer the cake batter into the lined loaf tin and smooth out the top.

Bake at 350ºF (180ºC) for about 45 minutes or until well risen and an inserted toothpick comes out clean. If the top of the cake starts browning too quickly, cover with aluminium foil (shiny side up) and continue baking until done.

Allow to cool in the loaf tin for about 10 minutes, then remove from the tin onto a wire cooling rack to cool completely.

For coconut loaf cake:

In a saucepan, combine all the chocolate icing ingredients and cook over medium heat with frequent stirring until the chocolate and butter have melted and the the ingredients are well combined. The final icing should be smooth and glossy.

Set aside to cool until warm.Tip: You don&#039;t want the chocolate icing to cool too much, as it will become too thick to easily spread on top of the cake. If your icing does cool and thicken too much, re-heat it briefly in the microwave.

For chocolate icing:

Using a sharp serrated knife, cut the cooled loaf cake horizontally in half.

Spread the strawberry jam in an even layer onto the bottom half of the loaf cake.

Place the top half of the loaf cake on top of the jam layer, pressing down gently to “stick” the two halves together.

Use a large pastry brush to spread the chocolate icing evenly onto the loaf cake. Make sure that the whole cake is covered in the chocolate icing, including the top and all four sides. (If you’ve managed to get a lot of chocolate icing onto the plate/platter that the cake sits on, you can wipe it away at this point.)Tip: Using a pastry brush to ice a cake might be rather unconventional, but it works perfectly – and it’s definitely much easier to do than pouring the icing on top of the cake and then somehow awkwardly trying to use an offset spatula to also cover the sides. Trust me, just use a pastry brush.

Sprinkle the desiccated coconut on top of the chocolate icing while the icing is still wet/sticky to the touch. Then, cover the sides of the cake with desiccated coconut. Make sure that the whole cake is evenly coated in coconut. Use another clean pastry brush to remove any excess desiccated coconut from around the cake on the plate/platter. Tip: Covering the sides of the cake with coconut is easiest done by holding a handful of desiccated coconut in your hand, and pressing it against the side of the cake (see post for photos).

Chill the cake in the fridge for 15-20 minutes so that the chocolate icing sets, then slice and serve.

Assembling the lamington loaf cake:

The lamington loaf cake keeps well in a closed container in a cool dry place for 3-4 days.

Storage:

This lemon blueberry loaf cake has a wonderfully moist and buttery crumb, is packed full of lemon zest and juicy blueberries, and is finished off with a gorgeous blueberry glaze that takes it to a whole new level. Plus, I also share all my tips and ticks on how to prevent the blueberries from sinking!

Lemon Blueberry Loaf Cake with Blueberry Glaze (Gluten Free)

flour

almond flour

150 g (3/4 cup) caster/superfine sugar

tsp salt

lemon

140 g (1 1/4 stick) unsalted butter, softened

60 g (1/4 cup) full-fat yoghurt, room temperature

lemon juice

200 g (1 1/2 cups) fresh or frozen blueberries ((although fresh are recommended))

g (1/4 cup) fresh or frozen blueberries

60 g (1/2 cup) powdered/icing sugar, sifted

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 900g/2lb loaf tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)

In a large bowl, sift together the gluten free flour blend, almond flour, sugar, xanthan gum, baking powder and salt. Add the lemon zest and mix until evenly distributed.

Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beaters attachment, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs or wet sand.

In a separate bowl, mix together the eggs, yoghurt, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture in 2-3 batches, mixing well after each addition until you get a smooth batter with no flour clumps.

Toss about 2/3 of the blueberries first in about 1 teaspoon of water and then in 1 tablespoon of flour, making sure all the blueberries are covered in flour. Set aside the remaining 1/3 of blueberries.

Transfer a few tablespoons of the blueberry-free batter into the prepared loaf tin, and spread it out to make an about 1 cm (1/2 inch) layer on the bottom.

Add the flour-coated blueberries to the remaining batter and fold them in until evenly distributed. Transfer the batter with the blueberries to the loaf tin and smooth out the top. Sprinkle with the remaining (flour-free) blueberries.

Bake at 350ºF (180ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean or with a few stray crumbs attached.Tip: If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.

Allow to cool completely in the loaf tin. Once at room temperature, remove from the tin onto a wire cooling rack or serving platter.

For lemon blueberry loaf cake:

In a small saucepan, cook the blueberries and lemon juice over medium heat until the blueberries have softened and released their juices.

Strain the juices and discard the skins and seeds. Allow the blueberry juices to cool, then whisk them with the icing/powdered sugar until you get the right consistency – it should be thick enough to coat the back of a spoon, but  runny enough to spread out slightly.Tip: You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.

Drizzle the blueberry glaze over the cooled cake, allow to set slightly and serve.

For blueberry glaze:

The lemon blueberry loaf cake keeps well in a closed container in a cool dry place for 3 - 4 days.

All the best of traditional Carrot Cake in a loaf form! Complete with a cream cheese filling layer and frosting. A fast and easy cake recipe.

Carrot Cake Loaf

all purpose flour (regular flour

baking powder

cinnamon

ginger

nutmeg

eggs

sugar

vegetable oil

vanilla extract

carrots (approximately 3 carrots)

raisins

pineapple (drained well)

pecans

cream cheese (softened)

all purpose flour (regular

cream cheese (sotened)

unsalted butter (softened)

heavy cream

Preheat oven to 350 degrees F. Prepare a 9x5 loaf pan with a non-stick baking spray. Optional: Line the pan with a piece of aluminum foil or parchment paper, spray the paper and the pan with a non-stick baking spray. This is done for easy removal after baking.

In a small bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.

In a separate large bowl, whisk together the eggs, sugar, and oil until the oil is completely mixed in.

Whisk in the vanilla.

Add the dry ingredients into the wet ingredients and whisk together just until combined.

Stir in the carrots, raisins, drained pineapple, and pecans and fold them into the batter with a spatula. Set aside.

In a medium sized bowl, beat together (with a hand or stand mixer) the filling ingredients (egg, cream cheese, sugar, and flour) until smooth and creamy. Set aside.

Pour half of the carrot cake batter into the prepared loaf pan. Spoon the filling on top of the bottom layer, do not spread all the way to the edges (leave some room around the filling).

Spoon the remaining carrot cake batter on top and spread to the edges.

Bake for 60-65 minutes, checking it at the 1 hour mark. The cake is done when a toothpick inserted comes out clean.

Cool for 10 minutes in the pan and then move to a cooling rack to completely cool.

Make the Loaf Cake

In a medium sized bowl, beat together (using a hand or stand mixer) all of the frosting ingredients. NOTE: for thicker frosting, start with 1 teaspoon of the heavy cream and add more cream until the desired consistency has been reached.

If a pecan topping is preferred, sprinkle ¼ cup of chopped pecans over the top.

Store covered in the refrigerator. Good for several days and the flavor just gets better even after day 1! A good make ahead cake.

Prepare the frosting once the cake is cooled:

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The most viewed loaf cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine