Try this Lemon Vanilla Pound Cake recipe, or contribute your own.
Suggest a better description1. Preheat an oven to 375°F. Butter and flour a loaf pan, and set aside.
2. Cream the butter and sugar together until light and fluffy, about five minutes.
3. Add the eggs, one at a time, mixing well after each addition. Add the vanilla bean paste and vanilla extract and mix in well.
4. Sift together the dry ingredients (flour, baking soda, baking powder, and salt) and set aside.
5. Mix together the wet ingredients (heavy cream, lemon zest and lemon juice) and set aside.
5. Add 1/2 of the dry ingredients to the creamed butter and sugar mixture. Just blend in.
6. Add the cream and lemon mixture to the batter. Blend in well.
7. Add the reamining dry ingredients and blend in until the batter is even. Scrape down the sides of the bowl if need be.
8. Bake for in a preheated overn for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (870g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 3059 | ||
Calories from Fat: 2195 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 243.8g | 325 % | |
Saturated Fat 149.2g | 746 % | |
Monounsaturated Fat 65.2g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 1191.4mg | 367 % | |
Sodium 3209.2mg | 111 % | |
Potassium 805.6mg | 21 % | |
Total Carbohydrate 181.9g | 53 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 177.1g | ||
Protein 42.4g | 61 % | |
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: 3059
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