Best Vanilla Raisin Loaf Cake – Soft, Moist & Easy (10-Min Prep!)

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Preheat oven & prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
Cream butter & sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
Add eggs & vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
Mix in sour cream: Stir in the sour cream (or yogurt) until well combined.
Combine wet & dry ingredients: Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Stir just until combined—don’t overmix!
Fold in raisins: Gently fold in the raisins using a spatula.
Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool & glaze (if using): Let the cake cool in the pan for 10 minutes before transferring to a wire rack. If adding glaze, whisk together powdered sugar and milk and drizzle over the cooled cake.
Slice & enjoy: Serve plain or with a sprinkle of powdered sugar.