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Add a photoServings: 8
Ingredients
- 1 c. sugar
- 1/3 c. Crisco (gently rounded)
- 2 Large eggs
- 1 lemon
- 1/2 c. lowfat milk
- 1 1/2 c. all purpose flour
- 1 teaspoon baking pwdr
- 1/2 c. minced fine nuts (I use blender)
Directions
- HINT: After cake is completely cold, wrap in foil and freeze. Slice as desired, only takes a few min to thaw.
- Cream Crisco and sugar with mixer. Add in Large eggs and beat well. Add in grated lemon rind from one lemon. Stir in dry ingredients and the 1/2 c. lowfat milk. Add in nuts. Bake 1 hour at 325 degrees in loaf pan. When done, cold in pan about 10 min, then poke holes in the cake and pour the following glaze over cake while in pan.
- GLAZE: Mix 1/2 c. sugar and juice of 1 lemon. Cold cake and remove from pan to rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 334 | |
| Calories from Fat 127 | 38% |
| Total Fat 14.56g | 18% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 2.85g | |
| Cholesterol 53mg | 18% |
| Sodium 239mg | 10% |
| Potassium 121mg | 3% |
| Total Carbs 46.26g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 26.42g | 18% |
| Protein 6.01g | 10% |
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