Know what’s on your plate
Loaf cake
Calories & nutrition facts
retail
Nutrition facts
Per 100 g% DV- Calories 323 kcal —
- Protein 3.3 g 7%
- Carbohydrate 56 g 20%
- Fat 11 g 14%
- Saturated fat 3.2 g 16%
- Fibre 1.4 g 5%
- Sugars 34 g —
- Sodium 366 mg 16%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 26 µg 3%
- Vitamin C 0 mg 0%
- Vitamin E 1.7 mg 11%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.07 mg 5%
- Niacin (B3) 0.4 mg 3%
- Pantothenic acid (B5) 0.26 mg 5%
- Vitamin B6 0.04 mg 2%
- Biotin (B7) 2 µg 7%
- Folate (B9) 6 µg 2%
- Vitamin B12 0.2 µg 8%
Minerals
- Calcium 34 mg 3%
- Iron 0.52 mg 3%
- Magnesium 8 mg 2%
- Phosphorus 46 mg 4%
- Potassium 154 mg 3%
- Zinc 0.4 mg 4%
- Manganese 0.17 mg 7%
- Selenium 4 µg 7%
Similar foods
Questions about Loaf cake
How do you know when a loaf cake is baked through?
For a standard loaf cake, bake at about 170°C for 45–60 minutes. Push a skewer into the centre; it should come out clean or with a few dry crumbs, not wet batter.
How should you store loaf cake so it stays moist?
Once completely cool, wrap it tightly or keep it in an airtight tin at room temperature. If it has fresh cream or a perishable filling, refrigerate it instead.
Can you freeze loaf cake?
Yes. Cool it fully, then wrap the whole cake or individual slices tightly and freeze. Thaw wrapped at room temperature so condensation forms on the wrapping rather than making the cake soggy.
What goes well with loaf cake?
Serve slices with tea or coffee, or add fresh berries and a spoonful of yoghurt or cream. Lemon loaf cake is especially good with a sharp berry compote.
How is loaf cake different from fruit cake?
Loaf cake describes the shape and tin it is baked in; it can be plain, citrus-flavoured or studded with fruit. Fruit cake specifically contains dried or candied fruit, and has 1.4 g of fibre per 100 g, compared with 3 g in fruit cake.
How much energy is in a slice of loaf cake?
Slice size matters: a 50 g piece contains 162 kcal. Cutting thinner slices is an easy way to make a small piece for a snack or to serve alongside fruit.
Why does loaf cake crack along the top?
A crack often forms as the cake rises and its top sets before the centre has finished expanding. A neat central split is common in loaf cakes; avoid opening the oven early, which can make the cake sink.
Source: CoFID (UK) 11-833 · per 100 g · carbohydrate per EU label, fibre excluded
