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2 cups all-purpose flour

2 tsp baking powder

¼ tsp salt

½ cup butter

1 cup sugar

2 eggs

½ cup orange juice

1 tbsp orange zest

¼ cup milk

1 tsp vanilla extract

1½ cups all-purpose flour

½ cup cocoa powder

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup sugar

½ cup vegetable oil

2 eggs

¾ cup buttermilk

½ cup hot water or coffee

1 tsp vanilla extract

1¾ cups all-purpose flour

2 tbsp cornstarch

1½ tsp baking powder

½ tsp salt

¾ cup butter

1 cup sugar

3 eggs

½ cup milk

3 tbsp lemon juice

1½ tbsp lemon zest

2 cups all-purpose flour

2 tsp baking powder

¼ tsp salt

½ cup butter

1 cup sugar

¼ cup brown sugar

3 eggs

½ cup milk

1 tsp vanilla extract

½ cup caramel sauce

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1. Preheat oven to 350°F (175°C)

2. Grease a 9×5-inch loaf pan

3. For each loaf: Mix dry ingredients (flour, baking powder, salt, and any other dry components) in a bowl

4. In another bowl, cream butter and sugar together until light and fluffy

5. Beat in eggs one at a time

6. Add vanilla extract

7. Alternate adding dry ingredients and wet ingredients (juice, milk, or buttermilk) to the butter mixture, beginning and ending with dry ingredients

8. For orange loaf: Fold in orange zest and orange juice

9. For chocolate loaf: Mix cocoa powder with hot water or coffee before adding to batter

10. For lemon loaf: Fold in lemon zest and lemon juice

11. For caramel swirl loaf: Pour half the batter into pan, swirl in caramel sauce, top with remaining batter

12. Bake for 45–55 minutes until a toothpick inserted in the center comes out clean

13. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely

14. Slice and serve

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