Directions:
- Cream butter and sugar.
- Add eggs one at a time mixing well after each addition.
- Sift flour and baking powder together.
- Mix buttermilk and lemon juice together.
- Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
- Add lemon zest and mix until just smooth.
- Spray and flour 2 small bundt pans.
- Bake at 350.
- Cool, dismount, wrap in plastic and refrigerate overnight.
- Ice with glaze before serving.
- Note baking time will vary depending on size of pans.
- Cake is done when a tester comes out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1723.8 Kcal (7217 kJ) | ||
| Calories from fat | 696.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.37g | 119% | |
|---|---|---|---|
| Cholesterol | 394.2mg | 131% | |
| Sodium | 156.26mg | 7% | |
| Potassium | 380.59mg | 8% | |
| Total Carbs | 243.93g | 81% | |
| Sugars | 153.52g | 614% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 18.96g | 38% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 9.1mg | 51% | |
| Calcium | 167.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 355.48 Kcal (1488 kJ) | ||
| Calories from fat | 143.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.95g | 119% | |
|---|---|---|---|
| Cholesterol | 81.29mg | 131% | |
| Sodium | 32.22mg | 7% | |
| Potassium | 78.48mg | 8% | |
| Total Carbs | 50.3g | 81% | |
| Sugars | 31.66g | 614% | |
| Dietary Fiber | 0.47g | 9% | |
| Protein | 3.91g | 38% | |
| Vitamin C | 1.2mg | 10% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 1.9mg | 51% | |
| Calcium | 34.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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