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Powdered Sugar Doughnut Loaf Cake
Laura

Powdered Sugar Doughnut Loaf Cake

A soft, nostalgic loaf cake with warm nutmeg, a tender crumb, and a sweet powdered sugar finish inspired by classic doughnut flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 cup unsalted butter melted and cooled slightly
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter for finishing
  • 1/2 cup powdered sugar plus more for serving

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350 F and grease a standard loaf pan well. Whisk the flour, baking powder, baking soda, salt, and nutmeg together in one bowl.
  2. In a second bowl, mix the melted butter, sugar, eggs, sour cream, and vanilla until smooth. Stir the dry ingredients into the wet mixture just until no flour streaks remain.
  3. Scrape the batter into the pan and smooth the top. Bake for about 45 to 55 minutes, until the center is set and a tester comes out with only a few moist crumbs.
  4. Let the loaf rest for about 10 minutes before lifting it from the pan. While it is still warm, brush the top with melted butter and dust generously with powdered sugar.
  5. Cool slightly before slicing and serve with extra powdered sugar if desired.

Notes

  • Do not overmix the batter.
  • Fresh nutmeg gives the best doughnut flavor.
  • Dust with extra powdered sugar right before serving.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.