Servings: 8 slices
Calories: 150kcal
Cost: 8
Equipment
- Mixing bowls
- Electric mixer
- Loaf pan
- Measuring cups and spoons
- Whisk
- Toothpick or cake tester
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- a pinch salt
- zest of 1 lemon
- 1/4 cup powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a small loaf pan or line it with parchment paper.
- In a mixing bowl, beat the softened butter and sugar until pale and fluffy.
- Crack in the eggs one at a time, beating well after each addition, then stir in the vanilla extract and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually fold this mixture into the wet ingredients.
- Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely before slicing.
Notes
Always measure your flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can cause a dense and rubbery cake. For a gluten-free option, use almond flour instead of all-purpose flour. To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days; for longer storage, freeze individual slices tightly wrapped in plastic wrap. If your cake feels dry, place a slice of bread in the container overnight to revive its texture.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 80mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 4mg
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