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Creole Lemon Cake Recipe
|Butter/Margarine||2 Cup (32 tbs), softened|
|Granulated sugar||2 Cup (32 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon peel||3 Tablespoon|
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Baking powder||2 Teaspoon|
|Diamond walnuts||4 Cup (64 tbs), coarsely chopped|
|Golden raisins||2 1⁄2 Cup (40 tbs)|
|Powdered sugar||3 Tablespoon (For Garnishing)|
Serving size: Complete recipe
Calories 11008 Calories from Fat 5715
% Daily Value*
Total Fat 662 g1018.9%
Saturated Fat 266.3 g1331.6%
Trans Fat 0 g
Cholesterol 2236.5 mg
Sodium 1329.6 mg55.4%
Total Carbohydrates 1208 g402.7%
Dietary Fiber 61.2 g244.9%
Sugars 706.4 g
Protein 166 g332.1%
Vitamin A 256.7% Vitamin C 220.9%
Calcium 175.7% Iron 266.2%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating well after each addition.
Stir in lemon juice and peel.
In another large bowl, combine remaining ingredients, except powdered sugar; gradually stir into butter mixture, mixing just until blended.
Spoon batter into well-greased and floured 10-inch tube pan; let stand 10 minutes.
Bake in preheated 325CF oven 1 hour and 45 minutes or until browned and pick inserted in center comes out clean.
Let cool in pan on wire rack 15 minutes.
Loosen edges and remove from pan.
Cool completely on wire rack.
Wrap; let stand a day before slicing.
Before serving, dust with powdered sugar, if desired.
Note: Cake can be wrapped in brandy-soaked cheesecloth and stored in covered container in cool, dry place 1 to 2 weeks.