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Diabetic & Low Sodium Pound Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups vegetable shortening
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2 ¾ cups sugar
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9 large eggs
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1 each lemon
juice of
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1 teaspoon vanilla extract
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2 cups cake flour
sifted
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Ingredients

Amount Measure Ingredient Features
355 ml vegetable shortening
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651 ml sugar
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9 large eggs
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1 each lemon
juice of
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5 ml vanilla extract
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473 ml cake flour
sifted
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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 Arrow up button

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 94611% 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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