Buttermilk Loaf Cake
A moist, flavorful lemon buttermilk loaf cake featuring bright citrus notes and a tender crumb, perfect for breakfast, tea, or dessert occasions.
Ingredients
Instructions
- Cream the butter until smooth and creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Blend in vanilla, lemon juice, and lemon rind.
- Sift together all-purpose flour, baking powder, and baking soda.
- Alternate adding dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients.
- Turn batter into two greased and floured 9 x 5 x 3-inch loaf pans.
- Bake in a 350°F (175°C) oven for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove and continue cooling on racks.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming, and avoid overmixing once you add the flour. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Adding a pinch of salt can enhance the flavors further.
Serving Suggestions
Serve slices of buttermilk loaf cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a refreshing side, consider serving it alongside Cool Pink Salad for a balanced meal.
Storage & Reheating
Store leftover buttermilk loaf cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, slice the cake and warm in the microwave for a few seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Loaf Cake contains roughly 678 calories, with 12g protein, 71g carbohydrates, and 39g fat. It is an excellent source of vitamin C (28% of the Daily Value), protein (24% of the Daily Value), and iron (21% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 672mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
While all-purpose flour is recommended for this buttermilk loaf cake, you can experiment with cake flour for a softer texture. However, if using whole wheat flour, consider reducing the amount slightly and adding a bit more liquid to avoid a dense cake.
How can I tell when the cake is done baking?
The cake is done when a wooden pick inserted into the center comes out clean. You should also notice a golden-brown color on top and a slight spring back when pressed gently. If the top is browning too quickly, cover it loosely with foil while baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).