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Add a photoServings: 6
Ingredients
- 1 c. Butter or possibly butter substitute
- 2 c. Sugar
- 4 x Large eggs
- 1 c. Lowfat milk
- 3 1/2 c. Cake flour
- 1/4 tsp Salt
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- 1 Tbsp. Grated lemon rind
- 1 Tbsp. Lemon juice
- 1 c. Currants
Directions
- Cream butter and sugar. Add in well-beaten egg yolks and lowfat milk. Mix thoroughly. Sift flour, measure, and sift with baking soda, salt, and cream of tartar. Add in lemon juice, lemon rind, and currants that have been dredged in 2 Tbsp. of the flour. Mix in stiffly beaten egg whites.
- Pour into well-oiled cake pans. Bake in moderate oven (375 F) about 40 min. Florence Taft Eaton, Concord, MA.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 6 servings | |
| Calories 954 | |
| Calories from Fat 309 | 32% |
| Total Fat 35.1g | 44% |
| Saturated Fat 20.82g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 593mg | 25% |
| Potassium 583mg | 17% |
| Total Carbs 150.09g | 40% |
| Dietary Fiber 3.1g | 10% |
| Sugars 85.49g | 57% |
| Protein 13.38g | 21% |
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