Lemon pound cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup Butter, salted 300 grams Granulated Sugar 70 tsp Splenda No Calorie Sweetener 5 large Egg, fresh, whole, raw 2 grams Baking Powder 1 cup Milk, 1% 1 tsp Lemon Extract (by AEROBICSAHOLIC) 1 tsp Vanilla extract, imitation, alcohol 1 dash Salt 8 tbsp Shortening, Vegetable (Crisco) (by FERJENNI)
cream butter and vegetable shortening in blender on medium speed add sugar and beat well add eggs one at a time beating well after each one beat in salt and extracts (lemon extract should only be 1/2 a teaspoon) Sift together flour and baking powder. Beat into batter 1/4 cup at a time alternating with small amounts of milk. Line bread pans with shortening and then dust pans with flour...then pour in batter. bake slow at 325 for a hour and a half
Serving Size: 16 one inch slice
Number of Servings: 16
Recipe submitted by SparkPeople user MOMHEMP.
Serving Size: 16 one inch slice
Number of Servings: 16
Recipe submitted by SparkPeople user MOMHEMP.
Nutritional Info Amount Per Serving
- Calories: 257.9
- Total Fat: 19.1 g
- Cholesterol: 89.8 mg
- Sodium: 133.6 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 0.0 g
- Protein: 2.6 g
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