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Add a photoServings: 12
Ingredients
- 3/4 c. Butter or possibly margerine
- 1 1/4 c. Sugar
- 8 x Egg yolks
- 2 1/2 c. Cake flour
- 3 tsp Baking pwdr
- 1/4 tsp Salt
- 3/4 c. Lowfat milk
- 1 tsp Vanilla
- 1 tsp Lemon rind, grated
- 1 tsp Lemon juice
Directions
- Preheat oven to 325F. Cream 3/4 c. butter or possibly margarine with 1 1/4 c. sugar till light and fluffy. In a separate bowl, beat 8 egg yolks till light and lemon colored; blend into creamed mix. Sift together 2 1/2 c. cake flour, 3 teaspoon baking pwdr and 1/4 teaspoon salt; resift 3 times.
- Add in the sifted ingredients in thirds, alternating with 3/4 c. lowfat milk. Beat the batter thoroughly after each addition. Add in 1 teaspoon vanilla, 1 teaspoon grated lemon rind and 1 teaspoon lemon juice and beat 2 min. Bake in a greased Bundt pan for 1 hour or possibly till a straw inserted in the center comes out clean. AS REPRINTED from Ladies' Home Journal, August 1965.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 105 | 36% |
| Total Fat 11.9g | 15% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 452mg | 19% |
| Potassium 58mg | 2% |
| Total Carbs 43.98g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 21.77g | 15% |
| Protein 2.98g | 5% |
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