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Bishop's Cake

 

This is the ultimate pound cake and it is quick and easy to make. It is moist, buttery and fluffy with the subtle flavors of vanilla and fresh lemon. Great served with sorbet or fresh berries.
37

Yield

12

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

Bishop's cake:
2 stick butter, unsalted
2 cups all-purpose flour
2 cups sugar
1 tablespoon lemon juice
fresh
1 teaspoon vanilla extract
or about one inch’s worth of pulp from the bean
5 large eggs

Directions

Preheat oven to 350, grease and flour 10-inch bundt pan.

Cream the butter and sugar until pale and fluffy, about 5 minutes.

Sift the flour and add to mixture until just blended.

Add the lemon juice, vanilla, and eggs one at a time.

Pour batter into bundt pan and bake until just set, about one hour. If browning too quickly cover with foil.

Cool for 20 minutes then invert onto a rack. Dust with confectioner’s sugar.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 37043% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 32mg 1%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 2%
Sugars g
Protein 10g
Vitamin A 11% Vitamin C 1%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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