Lemon Loaf Cake

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Granulated sugar: 1 1/2 cups (300g)
• Baking powder: 2 teaspoons
• Baking soda: 1/2 teaspoon
• Salt: 1/4 teaspoon
• Buttermilk: 1 cup (240ml)
• Unsalted butter, softened: 1/2 cup (113g)
• Large eggs: 2
• Lemon zest: 1 tablespoon
• Lemon juice: 1/4 cup (60ml)

Preparation Time:

• 15 minutes

Cooking Time:

• 55-65 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, beat together the buttermilk, butter, eggs, lemon zest, and lemon juice until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Nutritional Information:

• Serving size: 1 slice
• Calories: 250
• Fat: 10g
• Saturated fat: 5g
• Cholesterol: 70mg
• Sodium: 200mg
• Carbohydrates: 35g
• Protein: 5g

Dish Characteristics:

• Moist and tender crumb
• Sweet and tangy lemon flavor
• Golden brown crust

User Comments:

• "This cake is so delicious! The lemon flavor is perfect, and it's not too sweet."
• "I love the texture of this cake. It's so moist and fluffy."
• "This is the best lemon loaf cake I've ever had. I will definitely be making it again."
• "I made this cake for a party, and it was a huge hit. Everyone loved it!"
• "This cake is a perfect dessert for any occasion."

Special Precautions and Tips:

• To make a glaze for the cake, combine 1 cup (120g) of powdered sugar with 2-3 tablespoons of lemon juice. Whisk until smooth and pour over the cooled cake.
• To ensure the cake is fully baked, insert a toothpick into the center. If it comes out clean, the cake is done.
• Let the cake cool completely before cutting into it, as this will help it stay moist and prevent it from crumbling.