From Barefoot Contessa
Preheat oven to 350 degrees. Grease and flour 2 8 1/2 x 4 1/2" pans or 5 mini loaf pans. Line bottoms only with parchment paper. Sift together flour, baking powder, baking soda, and salt. Set aside. Combine 1/4 c lemon juice, buttermilk, and vanilla. Set aside. Cream butter and 2 c sugar until light and fluffy. Add eggs, one at a time. Add lemon zest. Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour. Divide batter evenly between pans, smoothing tops. If using mini loaf pans, 3 #10 dishers goes into each pan. Bake for 50-55 minutes (40 minutes if making mini loaves) or until a toothpick comes out clean. Let cakes cool for 10 minutes in pan. While cooling, make syrup by cooking 1/2 c sugar and 1/2 c lemon juice over low heat until sugar is dissolved. Remove cakes from pans and place on a wire rack. Spoon syrup over cakes. Allow to cool completely. Combine powdered sugar and 3 tbsp lemon juice in a small bowl, mixing with a wire whisk until smooth. Pour over cakes and allow icing to drip down the sides.
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Serving Size: 1 loave (1042g) | ||
Recipe Makes: 2 loaves | ||
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Calories: 2380 | ||
Calories from Fat: 1272 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 141.3g | 188 % | |
Saturated Fat 89.4g | 447 % | |
Monounsaturated Fat 36.7g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 380.3mg | 117 % | |
Sodium 71122.3mg | 2452 % | |
Potassium 704.6mg | 19 % | |
Total Carbohydrate 280.2g | 82 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 278.2g | ||
Protein 13.8g | 20 % | |
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: 2380
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