Try this Lemmon-Poppy Seed Pound Cake recipe, or contribute your own.
Suggest a better description1. Beat margarine or butter and sugar until smooth. Beat in egg whites. In large bowl, combine flour, oat bran, poppy seeds and baking soda. Add flour mixture, yogurt, lemon juice and rind to margerine mixture. 2. Spread batter in nonstick, 12-cup Bundt pan. Bake at 350 degrees for 40 minutes or until toothpick comes clean. Cool in pan for 20 minutes. Invert onto a wire rack. For glaze, combine confectioners sugar with lemon juice. Drizzle on cake. Published in Newsday (Long Island, NY newspaper) Dec 21, 1994 in From My Kitchen to Yours from "Secrets of Fat Free Baking" by Sandra Woodruff. Meal Mastered by stut@liii.com.
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Serving Size: 1 Cake (2109g) | ||
Recipe Makes: 1 Cake | ||
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Calories: 4967 | ||
Calories from Fat: 577 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.2g | 86 % | |
Saturated Fat 31.5g | 158 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 89mg | 27 % | |
Sodium 2005.5mg | 69 % | |
Potassium 2218.5mg | 58 % | |
Total Carbohydrate 1080.8g | 318 % | |
Dietary Fiber 28.4g | 114 % | |
Sugars, other 1052.4g | ||
Protein 104.9g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4967
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