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Crusty Pound Cake

Ingredients
  Butter 1 3⁄4 Cup (28 tbs)
  Eggs 8
  Salt 1⁄8 Teaspoon
  Vanilla extract 1 Teaspoon
  Cooking sherry 1 Tablespoon
  Flour 4 Cup (64 tbs)
  Sugar 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Lemon extract 1 Teaspoon
Directions

Cream butter and work in flour until mixture is of a fine, mealy texture.
Beat eggs until lemon-colored; combine with sugar.
Add to flour mixture.
Add salt, baking powder, extracts, and sherry.
Beat 15 minutes with rotary beater, or 5 minutes with electric beater.
Bake in greased tube pan in slow oven (250 degrees) 40 minutes, then in moderate oven (325 degrees) 40 minutes.
Crust will form, making frosting unnecessary.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon
Cook Time: 
80 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6818 Calories from Fat 3214

% Daily Value*

Total Fat 365 g561.5%

Saturated Fat 215.8 g1078.8%

Trans Fat 0 g

Cholesterol 2538.5 mg846.2%

Sodium 1363.4 mg56.8%

Total Carbohydrates 792 g264.2%

Dietary Fiber 13.5 g54%

Sugars 406.9 g

Protein 105 g211%

Vitamin A 235.8% Vitamin C

Calcium 75.4% Iron 174.4%

*Based on a 2000 Calorie diet

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Crusty Pound Cake Recipe