Lemon Curd Glaze:
Stir together last 5 ingred,starting w/ 2/3 c. sugar, in small saucepan. Add egg and stir until blended. Cook over low heat, stirring constantly, 10-12 min or until mixture thickens slightly and begins to bubble around edges. Cooked mixture will have a thickness similar to heavy cream.
1. Preheat oven to 325?. Beat first 2 ingred at med speed w/heavy duty stand mixer until creamy. Gradually add sugar, beating at med speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
2. Sift flour and next 2 ingred; add to butter mixture alternately w/milk, beginning and ending w/flour mixture. Beat at low spped just until blended after each addition. Stir in lemon zest and next 2 ingred.
3. Pour batter into greased and floured 10 in, 16 cup, tube pan.
4. Bake for 1 hour and 15 min to 1 hour and 30 min or unt pick comes out clean. Cook cake in pan on wire rack for 15 min.
5. Meanwhile, prepare lemon curd glaze. remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on wire rack, about 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (157g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 237 (44%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 173mg||53 %|
|Sodium 437.6mg||15 %|
|Potassium 110.9mg||3 %|
|Total Carbohydrate 70g||21 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 69.1g|
|Protein 7.7g||11 %|
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Calories per serving: 541
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