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Diabetic and Low Sodium Pound Cake

 

112

Yield

1

cake

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 94611% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 476mg 159%
Sodium 159mg 7%
Total Carbohydrate 64g 64%
Dietary Fiber 1g 5%
Sugars g
Protein 40g
Vitamin A 11% Vitamin C 9%
Calcium 7% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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