I didn't have any buttermilk, so I mixed 1/2 tbsp vinegar with 1/2 cup milk. I halved the recipe and baked in a 9x5 loaf pan for about 70 minutes. I loved the dense, moist texture and tangy lemon flavor (I used the juice and zest), but I thought the cake was way too sweet. Next time, I'll cut the sugar to 2 to 2.5 cups for the full size. Tip: Instead of greasing the pan, use parchment paper as a sling to remove the cake easily.
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I didn't have any buttermilk, so I mixed 1/2 tbsp vinegar with 1/2 cup milk. I halved the...