Diabetic & Low Sodium Pound Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
vegetable shortening
|
*
|
| 2 ¾ | cups |
sugar
|
|
| 9 | large |
eggs
|
|
| 1 | each |
lemon
juice of |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
cake flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
vegetable shortening
|
*
|
| 651 | ml |
sugar
|
|
| 9 | large |
eggs
|
|
| 1 | each |
lemon
juice of |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
cake flour
sifted |
|
Directions
Heat oven to 300 degrees.
Grease and flour 10 inch tube pan.
Cream shortenin g until smooth.
Gradually add sugar and cream well. Add the eggs one at a tim e, creaming well after each one.
Stir in lemon juice and vanilla.
Sift cake f lour and add to the mixture.
Pour mixture into tube pan. Bake for 1½ hours or until tests done.
Makes 1 large cake (20 slices). Omit lemon juice and ad d ¼ teaspoon freshly grated nutmeg with sifted flour.
