Crusty Pound Cake Recipe
Ingredients
| Butter | 1 3⁄4 Cup (28 tbs) | |
| Eggs | 8 | |
| Salt | 1⁄8 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Cooking sherry | 1 Tablespoon | |
| Flour | 4 Cup (64 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Baking powder | 1 Teaspoon | |
| Lemon extract | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 6794 Calories from Fat 3206
% Daily Value*
Total Fat 364 g560%
Saturated Fat 215.4 g1077.1%
Trans Fat 0 g
Cholesterol 2538.5 mg846.2%
Sodium 1348.1 mg56.2%
Total Carbohydrates 789 g262.9%
Dietary Fiber 13.5 g54%
Sugars 404.9 g
Protein 105 g210.7%
Vitamin A 235.8% Vitamin C
Calcium 75.4% Iron 173.4%
*Based on a 2000 Calorie diet
Directions
Beat eggs until lemon-colored; combine with sugar.
Add to flour mixture.
Add salt, baking powder, extracts, and sherry.
Beat 15 minutes with rotary beater, or 5 minutes with electric beater.
Bake in greased tube pan in slow oven (250 degrees) 40 minutes, then in moderate oven (325 degrees) 40 minutes.
Crust will form, making frosting unnecessary.
Chef
