Low Fat Classic All-Butter Loaf Cake
Savor the timeless charm of a "Low Fat Classic All-Butter Loaf Cake," a lightened-up version of a beloved bakery favorite that doesn’t skimp on flavor. Crafted with softened unsalted butter and low-fat milk, this moist and tender loaf is perfectly balanced by the zest of fresh lemon and the warm notes of vanilla. The recipe simplifies prep with just 20 minutes of active effort, offering a delightful blend of airy texture and rich buttery taste. Ideal for everyday indulgence or cozy gatherings, this cake bakes to perfection in under an hour and pairs beautifully with tea or coffee. Perfectly portioned for eight servings, it’s a guilt-free treat that combines classic comfort with a lighter twist—making it the ultimate choice for those seeking a healthier baking option without sacrificing indulgence.
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Recipe Information
Ingredients
- 100 grams unsalted butter, softened
- 150 grams granulated sugar
- 3 units large eggs
- 1 teaspoon vanilla extract
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 50 milliliters low-fat milk
- 1 tablespoon lemon zest
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan with a small amount of butter or non-stick cooking spray.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
In another bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the flour mixture to the wet ingredients, alternating with the low-fat milk. Begin and end with the flour mixture, mixing just until combined after each addition.
Fold in the lemon zest gently using a spatula until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the loaf cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy this lighter take on a classic all-butter loaf cake!
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2331 mg | 101% | |
| Total Carbohydrate | 314.7 g | 114% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 153.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 210 mg | 16% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
