Try this Lemon-Buttermilk Pound Cake recipe, or contribute your own.
Suggest a better descriptionCream butter and sugar. Sift together dry ingredients; add eggs, flour mixture and buttermilk, alternately, beating well after each addition. Add lemon extract and again beat well. Pour into greased and floured tube pan. Bake at 325 degrees F for 1 hour and 15 minutes. GLAZE: Heat milk and butter; pour over sugar. Stir until smooth. Add lemon juice and rind. Pour over warm cake and let run down sides. Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro
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Serving Size: 1 Serving (3354g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 9434 | ||
Calories from Fat: 1058 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117.5g | 157 % | |
Saturated Fat 40.4g | 202 % | |
Monounsaturated Fat 42.2g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 4270.8mg | 1314 % | |
Sodium 2382.4mg | 82 % | |
Potassium 2307.5mg | 61 % | |
Total Carbohydrate 1958.2g | 576 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 1945.7g | ||
Protein 178.1g | 254 % | |
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: 9434
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