Bakery Style / Lemon Sponge cake / Pound cake / Plain Cake / Bakery Slice Cake / Lemon / Bakery Cake
|1½ cup||All purpose flour|
|¼ tsp||Baking powder|
|¼ tsp||Baking soda|
|½ cup||Unsalted butter (1 stick)|
|1 tbsp||Lemon juice|
|1 tsp||Vanilla extract|
|1 tsp||Lemon zest (optional)|
Preheat oven to 350F. Grease a (8 1/2 x 4 1/2 x 2 1/20) inch loaf pan. I usually line with a parchment paper for perfect finish but optional. First cream the butter and sugar in the bowl using an electric mixer for 4 to 6 minutes @medium speed until light and fluffy. Add one egg, beat for few minutes then followed by the next. You may add the lemon juice, zest (if any), vanilla and buttermilk to this and mix for few seconds. Sift together flour, baking powder, baking soda and salt in a bowl and keep aside. Now add flour and fold, do not beat too much (just use low speed to combine everything).
Pour the batter in the loaf pan, smooth the top and bake for 55 to 60 minutes or until a bamboo skewer comes out clean (toothpicks don’t work for loaf pans). Cool the cake completely and then slice. Serve as an evening snack with a cup of tea.