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Sugar Cookie Loaf Cake

This Sugar Cookie Loaf Cake is soft, buttery, and moist with the nostalgic flavor of a classic sugar cookie. The combination of vanilla, almond extract, sour cream, and a tender crumb creates a dessert that feels cozy and inviting for any season. Topped with a simple vanilla glaze and festive sprinkles, this loaf is perfect for holidays, celebrations, or an easy treat to enjoy at home.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 Servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Loaf Cake
  • 1½ cups All-purpose flour
  • 1½ tsp Baking powder
  • ½ tsp Salt
  • ½ cup Unsalted butter softened
  • ¾ cup Granulated sugar
  • ¼ cup Light brown sugar
  • 2 Large eggs room temperature
  • 2 tsp Vanilla Extract
  • ½ tsp Almond extract
  • ½ cup Sour cream room temperature
  • ¼ cup Whole milk room temperature
For the Vanilla Glaze
  • 1 cup Powdered sugar
  • 1½-2 tbsp Milk or heavy cream
  • ½ tsp Vanilla extract
  • Pinch of salt optional
  • Festive sprinkles optional

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups & spoons

Method
 

  1. Prepare the pan and oven
    Preheat your oven to 350°F (177°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. Mix the dry ingredients
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugars
    In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed for 2–3 minutes, until light and fluffy.
  4. Add the eggs and extracts
    Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla and almond extracts. Scrape down the sides of the bowl to make sure everything is fully incorporated.
  5. Add the sour cream and milk
    Mix in the sour cream until smooth. The batter will look a little thick and creamy, that’s perfect.
    Turn the mixer to low speed and add half the dry ingredients, then the milk, then the remaining dry ingredients. Mix until just combined, don’t overmix.
  6. Bake the loaf
    Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
    If the top is browning too quickly, loosely cover with foil during the last 10–15 minutes of baking.
  7. Cool completely
    Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before glazing.