Eight Egg Pound Cake

Name: Eight Egg Pound Cake
Yield: 4 servings
Ingredients: 2 1/2 c. sugar; 1 1/2 c. butter; 8 eggs; 3 c. all-purpose flour, sifted (Wondra); 1 tsp. lemon extract; 1 tsp. vanilla

Vegetarian Dairy

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Ingredients

2 1/2 c. sugar ⓘ
1 1/2 c. butter ⓘ
8 eggs ⓘ
3 c. all-purpose flour, sifted (Wondra) ⓘ
1 tsp. lemon extract
1 tsp. vanilla ⓘ

Instructions

Cream sugar and butter in a large mixer bowl for 5 minutes. Add eggs, one at a time, beating for 2 minutes after each addition.
Add flour gradually; beat for 5 minutes longer.
Stir in lemon extract and vanilla.
Pour into well-greased and floured tube pan.
Bake at 325° for 1 hour or until cake tests done.

Nutrition & Diet Analysis (per serving)

514 kcal 26% DV

Protein Fat Carbs

Macronutrients

Protein 4.8g 10% DV

Total Fat 26.9g 35% DV

Carbs 48.9g 18% DV

Fiber 1.8g 6% DV

Sugar 3.2g 6% DV

Electrolytes

Sodium 75.3mg 3% DV

Potassium 260.5mg 6% DV

Cholesterol 139.5mg 47% DV

Vitamins & Minerals

Vitamin A 15.8mcg 2% DV

Vitamin C 9.2mg 10% DV

Calcium 69.5mg 5% DV

Iron 1.8mg 10% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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