Cream eggs & two cups of sugar together.
Sift flour, baking powder & salt together.
Mix oil, milk and zest.
Add dry ingredients alternately with the wet.
Put in greased & floured bundt pan.
One hour @ 325
Let cool 15 minutes and remove from pan.
Mix lemon juice and 2/3 cup of sugar together and heat till sugar is melted.
Poke holes in the cake and brush lemon glaze over letting it soak in. Or use a giant hypodermic.
Wrap in plastic wrap and let sit for at least a day for the lemon juice to work itself into the cake...
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 160 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 142.1mg||44 %|
|Sodium 328.4mg||11 %|
|Potassium 83.5mg||2 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 34.2g|
|Protein 4.3g||6 %|
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: 310
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.