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
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 10|
|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 %|
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Calories per serving: 1096
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