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Pound Cake (Emma Lynn's)

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Submitted by taralee

YIELD

8 servings

PREP

10 min

COOK

90 min

READY

100 min

Ingredients

3 7.1E+2
CUPS ML CAKE FLOUR
2 226
STICKS G BUTTER
3 7.1E+2
CUPS ML SUGAR
granulated
6 6
LARGE LARGE EGGS
1 237
1 5
TEASPOON ML VANILLA EXTRACT
or lemon extract

Directions

Sift flour once in medium bowl; set aside.

In large bowl, cream butter until light yellow and smooth.

Add sugar and beat again.

Beat in eggs, one at a time.

Beat well after each addition.

Pour in about 2 cups of the flour, beat.

Beat in remainder of cake flour.

Pour batter into greased and floured tube pan.

Bake about 1½ hours at 350℉ (180℃) F; use a cake tester to test for doneness.

Cool for 15 minutes on cake rack before turning out to cool thoroughly.

Makes 1 10-inch pound cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 836 41% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 23g 113%
Trans Fat 0g
Cholesterol 260mg 87%
Sodium 228mg 9%
Total Carbohydrate 39g 39%
Dietary Fiber 1g 3%
Sugars g
Protein 20g
Vitamin A 27% Vitamin C 0%
Calcium 5% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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