Lemon Pound Cake
1) Grease and flour a 10" bundt pan. Put the uncracked eggs in a bowl and pour hot tap water over them. Let stand for several minutes to bring to room temperature. Crack in a bowl and set aside.
2) Sift together the flour, salt, baking powder, baking soda, and nutmeg; set aside. Put the butter into a large bowl and beat with an electric mixer until smooth. Slowly add the sugar, beating constantly, and continue beating until smooth and well blended. Add the eggs all at once and beat until mixture is light and fluffy. Sprinkle half the flour mixture over the butter mixture and beat until well blended. Add lemon juice and rind with half of the buttermilk. Alternate the remaining flour mixture and buttermilk and beat until the batter is smooth and well blended. pour the batter into prepared pan. Bake at 350 for 1 to 1 1/4 hours, or until the cake tests clean. Remove from oven and cool on wire rack for 5 minutes before unmolding.
3) To prepare the glaze, stir together the powdered sugar, lemon, and vanilla. Brush over the top of the warm cake; cool completely before cutting into slices.
Bake at 350 for 1 to 1 1/4 hours, or until the cake tests clean. Remove from oven and cool on wire rack for 5 minutes before unmolding.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 248 | ||
Calories from Fat: 159 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 5374.2mg | 185 % | |
Potassium 62.1mg | 2 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 18.9g | ||
Protein 3.2g | 5 % | |
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: 248
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