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Category: Desserts
Serving: 9-12 thick slabs per loaf
Preparation: 1 hour 30 minutes

The loaf cake bug had bit me and wanted to get the perfect moist crumb. Perfection always takes time like in all things so I had to experiment and finally after multiple trials and tweaking of ingredients and baking temperatures the most moist loaf cake has arrived.

The whole wheat flour gives a better body and a moist crumb. Do try the recipe and leave a comment on your baking experience.

Celebrate Spring!


whole wheat flour (red mill)- 500g
eggs (chilled)- 250g
butter (softened)- 500g
brown sugar- 300g
salt- a generous pinch
baking powder- 8g
lavender buds- 10-12g
vanilla powder- 10-12 g


1. Keep all the ingredients chilled except the butter.
2. Pre heat oven to 180C.
3. Grease 2-3 loaf pans and set them aside.
4. Seive the dry ingredients a couple of times.
5. Break the egg into a measuring jug and keep chilled.
6. In a KitchenAid use a paddle mixer cream the butter for 3-4 minutes till fluffy, add the brown sugar and cream for another 3-4 minutes.
7. Scrape the sides with a spatula and cream for another 2 minutes.
8. Add the eggs one at a time and allow to cream along with the butter and sugar.
(Make sure that eggs are cold and the mixing is done over speed 4-5)
9. add the dry ingredients mix in a steady stream and mix quickly for less than a minute.
(speed 8-10 for less than a minute. This step will prevent the gluten from developing giving a moist crumb to the loaf cake)
10. Divide the cake batter into equal parts on to the greases loaf pan.
11. Bake for 50 minutes and if required increase in 10 minutes duration a couple of times.
12. Pass a cake tester and if it pulls out clean the cake is done.
13. Rest for a few minutes, slice and serve warm.

Serving Ideas

Serve along with tea or coffee.
Or even a scoop of vanilla ice cream.

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