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Name: Lemon Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 2 ts Lemon zest grated; 1/2 ts Salt; 5 Egg room temp; 1/2 lb Butter room temp; 1 2/3 c Sugar; 2 c Cake flour

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INGREDIENTS

2 ts Lemon zest ; grated
1/2 ts Salt
5 Egg ; room temp
1/2 lb Butter ; room temp
1 2/3 c Sugar
2 c Cake flour

Servings

INSTRUCTIONS

Preheat the oven to 325F. Grease and Flour bundt pansor mini- loaf pans. Put the butter in a large mixing bowl and beat until creamy. Slowly add sugar, beating constantly, until the mixture is well blended. Add the eggs one at a time, beating well after each addition. Add the flour and salt and beat until smooth and throughly blended. Add the lemon zest and beat another few seconds. Pour the batter into the pan and smooth top with spatula. Bake for about an hour or until a straw comes out clean when inserted into the center. Let cool in the pan 5 minutes before turning onto rack to cool completely. NOTES : Using a food processer or standing mixer works best. Also the original calls for loaf pans, but I never had luck with regular sized pans. Mini-loaf or Bundt pans seems to work best. Recipe by: Marion Cunningham, The Breakfast Book Posted to EAT-L Digest by KateyKC on Dec 12, 1997

NOTES

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Lemon Pound Cake

2 ts Lemon zest grated
1/2 ts Salt
5 Egg room temp
1/2 lb Butter room temp
1 2/3 c Sugar
2 c Cake flour

Preheat the oven to 325F. Grease and Flour bundt pansor mini- loaf pans.  Put the butter in a large mixing bowl and beat until creamy. Slowly add  sugar, beating constantly, until the mixture is well blended. Add the eggs  one at a time, beating well after each addition. Add the flour and salt and  beat until smooth and throughly blended. Add the lemon zest and beat  another few seconds. Pour the batter into the pan and smooth top with  spatula. Bake for about an hour or until a straw comes out clean when  inserted into the center. Let cool in the pan 5 minutes before turning onto  rack to cool completely.    NOTES : Using a food processer or standing mixer works best. Also the  original calls for loaf pans, but I never had luck with regular sized pans.  Mini-loaf or Bundt pans seems to work best.  Recipe by: Marion Cunningham, The Breakfast Book    Posted to EAT-L Digest  by KateyKC <KateyKC@AOL.COM> on Dec 12, 1997

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Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 10

Calories: 1096
Calories from Fat: 361 (33%)

Amt Per Serving		% DV

	Total Fat 40.1g	53 %
	Saturated Fat 24.2g	121 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.1g
Cholesterol 203.3mg		63 %
Sodium 298.3mg		10 %
Potassium 151.5mg		4 %
Total Carbohydrate 175.3g		52 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 173.6g
Protein 11.4g		16 %
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.

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Calories per serving: 1096

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