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Virginia Pound Cake with Glaze

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Submitted by kate39

YIELD

1 cake

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML BUTTER
softened
1 237
CUP ML MARGARINE
softened
1 ½ 355
CUPS ML SUGAR
5 5
LARGE LARGE EGGS
2 473
CUPS ML CAKE FLOUR
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML ALMOND EXTRACT *
Glaze
1 15
TABLESPOON ML BUTTER
1 237
2 3E+1
TABLESPOONS ML LEMON JUICE

Directions

Beat butter and margarine until fluffy.

Gradually add sugar and beat slowly for 5 minutes.

Add eggs one at a time, beating well after each egg.

Gradually beat in cake flour and add flavorings and blend.

Bake in preheated 300℉ (150℃). oven for 1 hour.

For the glaze, melt butter, stir in sugar and add the lemon juice.

Bring to a boil then immediately pour over the warm cake.

Punch holes in the cake before pouring on the glaze.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 362g (12.8 oz)
Amount per Serving
Calories 1586 58% from fat
 % Daily Value *
Total Fat 101g 156%
Saturated Fat 40g 202%
Trans Fat 0g
Cholesterol 394mg 131%
Sodium 1049mg 44%
Total Carbohydrate 53g 53%
Dietary Fiber 1g 5%
Sugars g
Protein 29g
Vitamin A 77% Vitamin C 6%
Calcium 7% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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