1. Preheat the oven to 350 degrees. Grease 3 small loaf pans, 5 x 3 x 2 inches.. Line the bottom with parchment paper and grease the paper and sides.
2. In a mixing bowl, cream butter with the sugar and lemon zest until light and fluffy. Add the whole eggs and egg yolks in two or three additions, scraping the sides of the bowl well and mixing completely after each addition. Sift the flour and baking soda over the bowl, pour in buttermilk, and fold together by hand. Divide batter amoung the loaf pans.
3. Bake for about 45 minutes, or until a toothpick or cake tester inserted in the center of a cake comes out clean. Let the cakes stand in their pans for about 5 minutes. Remove from pans and cool on a wire rack, peel off the paper, and let cool completely before slicing.
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|Serving Size: 1 Serving (279g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 372 (56%)|
|Amt Per Serving||% DV|
|Total Fat 41.3g||55 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 405.7mg||125 %|
|Sodium 24640.7mg||850 %|
|Potassium 236.3mg||6 %|
|Total Carbohydrate 55.4g||16 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 53.5g|
|Protein 18g||26 %|
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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: 665
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