1. Set the oven at 350 degrees. Very lightly oil a 9-inch-by-5-inch loaf pan. Line the pan with parchment paper, pressing it ...

This one-bowl loaf cake is exceptionally easy to make. Since the batter calls for oil instead of butter, there's no need for a creaming step — just quickly beat together the ingredients until ...

Loaf cakes tend to keep well, if wrapped in paper and stored in an airtight tin. Some even taste better after a few days, like a ginger cake. Loaf cakes also freeze brilliantly, just wrap them ...

All it takes is a butter knife to turn this simple loaf cake into a sensational swirled dessert. This chocolate marble pound cake is impressively swirled but simple to make. You'll divide the ...

Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a jug, beat the eggs ...

It’s called meal prep. A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. Instead of icing ...

When you take the cake out of the oven ... Preheat the oven to 190°C and line a 2 lb loaf tin with parchment. Beat the butter and sugar together until it is getting paler in colour.