very moist cake
1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes.
3. Add eggs one at a time and beat an addition minute per egg.
4. In a separate large bowl, mix and combine dry ingredients together.
5. Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon/egg mixture. Fold in blueberries.
6. Grease and flour either 2 large loaf pans or 3 small loaf pans.
7. Pour batter and bake for 55 to 60 minutes.
8. Let loaves cool and pour glaze over them.
For Glaze:
Whisk glaze ingredients together until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 292 | ||
Calories from Fat: 147 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 43.2mg | 13 % | |
Sodium 8312.2mg | 287 % | |
Potassium 157mg | 4 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 30.3g | ||
Protein 5.1g | 7 % | |
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: 292
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