4 Eggs Vanilla Pound Cake
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Butter||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Sugar||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Eggs||4 , well beaten|
1. Mix together the flour, baking powder, salt, and mace; set aside.
2. Cream butter with lemon peel and extracts until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add eggs in thirds, beating thoroughly after each addition.
3. Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture. Turn batter into a greased (bottom only) and waxed-paper-lined (bottom only) 9x5x3-inch loaf pan. With spatula, draw batter from center toward edges of pan.
4. Bake at 325°F 1 hour and 10 minutes, or until wooden pick inserted in center comes out clean. Allow cake to partially cool in pan on wire rack, turn cake out of pan, remove paper, and cool completely.
Serving size: Complete recipe
Calories 3894 Calories from Fat 1807
% Daily Value*
Total Fat 205 g315.8%
Saturated Fat 122.3 g611.4%
Trans Fat 0 g
Cholesterol 1329.7 mg443.2%
Sodium 1092.7 mg45.5%
Total Carbohydrates 467 g155.6%
Dietary Fiber 8.1 g32.3%
Sugars 273.7 g
Protein 53 g106.3%
Vitamin A 132.2% Vitamin C 21.9%
Calcium 49.4% Iron 89%
*Based on a 2000 Calorie diet