For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 5-7 minutes before the recipe suggests.
Loaf tin measures: My loaf tin measures 20x10cm (8×4 inches) on the base and 22x12cm (9×5 inches) at the top lip.
Baking time will also depend on what you bake it in. Glass or ceramic will take longer.
Loaf cakes retain a lot of heat due to the shape of the tin so don’t let it overbake. It will carry-on bake after you remove it from the oven.
Cooling the cake: Loaf cakes can take a couple of hours to cool. To speed it up, let it cool at room temperature for half an hour, then transfer to the fridge.
This cake is best eaten at room temperature and can be stored in a cool place like the pantry. You can store in the fridge but make sure to take it out in time to come to room temperature before serving.
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