Try this Cranberry Lemon Pound Cake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees. Lightly grease loaf pans. Works well in 5 mini pans.
In a large bowl beat butter with electric mixer at least 30 seconds until smooth. Gradually add sugar until light and fluffy, Beat in eggs, lemon zest and vanilla until blended. in a small bowl combine cranberries with 1 tablespoon of flour. In another bowl combine remaining flour, baking powder and salt. On low speed add flour mixture to butter mixture alternating with the milk. Fold in cranberries.
Bake 40 to 45 minutes until golden and a pick inserted is clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1993g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4354 | ||
Calories from Fat: 1810 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 201.1g | 268 % | |
Saturated Fat 126.1g | 630 % | |
Monounsaturated Fat 52g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 543.7mg | 167 % | |
Sodium 113593.1mg | 3917 % | |
Potassium 1412.4mg | 37 % | |
Total Carbohydrate 632.5g | 186 % | |
Dietary Fiber 5.4g | 21 % | |
Sugars, other 627.2g | ||
Protein 30g | 43 % | |
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: 4354
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