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Recipe Name: Lemon Scented Pound Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

2 Cup(s) Sugar
1 Cup(s) Butter or margarine, at room
2 Tablespoon(s) Lemon Juice
2 Teaspoon(s) Lemon Rind, Finely Grated
1 Teaspoon(s) Vanilla extract
5 Eggs
2 Cup(s) Flour
Recipe by: the California Culinary Academy Preparation Time: 1:45
Preheat oven to 350 degrees F. In large bowl of electric mixer,
creamtogether sugar and butter until light and fluffy. Beat in lemon
juice,lemon rind, and vanilla. Add eggs in 3 additions, mixing well
after each. Sift flour into butter mixture. Mix to blend thoroughly.
Spoon batter into greased 10-inch fluted or plain tube pan. Bakeuntil a
skewer inserted in center comes out clean (1 hour to 1 hour and15
minutes). Cool on wire rack 15 to 20 minutes before turning cake outof
pan. Timesaver Tip: Cake batter can be made ahead and frozen before
baking.Wrap pan tightly with heavy-duty aluminum foil. Label and date.
Freezeat 0 degrees F up to 4 weeks. Do not thaw. To bake, remove foil
and bakeat 350 degrees F until a skewer inserted in center comes out
clean(about 1 hour and 15 to 20 minutes). If cake starts to get too
brown,cover loosely with aluminum foil the last 30 minutes of baking.
Cool onwire rack 15 to 20 minutes before turning out of pan.From the
recipe files of suzy@gennett.infi.netPosted to MM-Recipes Digest V4
#004From: Suzy <>Date: Thu, 2 Jan 1997 22:32:36
-0500 (EST)

Nutrition (calculated from recipe ingredients)
Calories: 371
Calories From Fat: 154
Total Fat: 17.4g
Cholesterol: 79.8mg
Sodium: 150.1mg
Potassium: 59.9mg
Carbohydrates: 49.8g
Fiber: <1g
Sugar: 33.5g
Protein: 4.8g

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