Low Sodium Classic All-Butter Loaf Cake
Indulge in the simple elegance of a **Low Sodium Classic All-Butter Loaf Cake**, a timeless dessert that's as comforting as it is delicious. This buttery, tender loaf cake boasts rich flavors from creamy unsalted butter, a touch of pure vanilla extract, and perfectly balanced sweetness from granulated sugar. With a soft, moist crumb, it’s the ultimate low-sodium treat for any occasion. Easy to prepare in just 15 minutes, this recipe avoids added salt without compromising on taste, making it ideal for those mindful of sodium intake. Perfect with a cup of tea or coffee, this all-purpose loaf is sure to impress with its golden crust and melt-in-your-mouth texture. Whether shared with family or served as an elegant solo indulgence, this cake is a celebration of simplicity and flavor.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 200 grams unsalted butter, at room temperature
- 200 grams granulated sugar
- 4 pieces large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 60 milliliters whole milk, at room temperature
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
In a medium bowl, sift together the all-purpose flour and baking powder. Set aside.
In a large mixing bowl, using an electric mixer, beat the unsalted butter until creamy and light, about 2-3 minutes.
Add the granulated sugar to the butter and continue beating until the mixture is pale and fluffy, around 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until combined.
Gradually add the flour mixture to the butter and sugar mixture in three additions, alternately with the milk, beginning and ending with the flour. Mix gently until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for about 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the loaf cake to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.
Once cooled, slice and enjoy your low sodium classic all-butter loaf cake.
Nutrition Facts
Calories |
3418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 391.5 g | 142% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 206.8 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 679 mg | 14% | |
*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.
