HOMEMADE LEMON POUND CAKE
I take this cake when asked to bring dessert for potluck lunches. The ladies sometimes come to blows to see who gets to take home the leftovers! -Corkey Addcox, Mt. Shasta, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 mini loaf (6 slices).
Number Of Ingredients 11
Steps:
- In a small bowl, combine the sugar, egg, oil, orange juice and extract. Combine the flour, baking powder and salt; add to egg mixture and mix well. Stir in poppy seeds if desired., Pour into a greased and floured 5-3/4x3x2-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, whisk confectioners' sugar and lemon juice until smooth; drizzle over cake.
Nutrition Facts : Calories 200 calories, Fat 8g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 111mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
OLD-FASHIONED LEMON POUND CAKE
This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.
Provided by Cookin Mama
Categories Desserts Cakes Pound Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
- Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g
ULTIMATE LEMON POUND CAKE
Here is another one of those 'triple lemon' pound cakes, & this recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Be sure to read carefully both the ingredients list & directions before starting anything!
Provided by Sydney Mike
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
- Sift flour, baking powder & salt together TWICE.
- In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
- Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
- Stir in 1 tablespoon of the zest & both extracts.
- Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
- Remove from oven & let cool in the pan on a wire rack for 15 minutes.
- FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
- Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
- Let brushed cake cool to room temperature, then cut into wedges & ENJOY!
EASY LEMON POUND CAKE
I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.
Provided by jean1
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together 1 cup sugar and butter.
- Add eggs and 1 tablespoon of lemon juice; mix well.
- Add salt, flour, and baking powder to mixture.
- Add milk.
- Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
- Mix 1/3 cup lemon juice and 1/4 cup sugar.
- Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
- Serve warm or cool.
Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON POUND CAKE III
This recipe is quick and easy and has a wonderful flavor. Goes great with tea or coffee.
Provided by Tamara
Categories Desserts Cakes Pound Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, salt and nutmeg. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 44.2 g, Cholesterol 39.3 mg, Fat 16.4 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 4.8 g, Sodium 236.5 mg, Sugar 25.9 g
EASIEST LEMONY POUND CAKE
This sweet smelling cake is perfect on a summer evening. Serve surrounded with fresh flowers.
Provided by sal
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 40m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
- In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, butter, water and applesauce, mix with an electric mixer until smooth. Pour batter into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cake cool in the pan for 10 minutes before removing from pan to cool on a wire rack.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 52.8 g, Cholesterol 56 mg, Fat 12.9 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 533 mg, Sugar 25.3 g
LUSCIOUS LEMON POUND CAKE
Discover this Luscious Lemon Pound Cake with tart lemon curd frosting. Learn why the world loves lemons when you prepare this delicious recipe today!
Provided by My Food and Family
Categories Cakes
Time 2h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto Wire Rack; gently remove pan. Cool cake completely.
- Spoon lemon curd into medium bowl; gently whisk in COOL WHIP. Spread onto cake.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CALIFORNIA LEMON POUND CAKE
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. -Richard Killeaney, Spring Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.
Nutrition Facts : Calories 500 calories, Fat 23g fat (11g saturated fat), Cholesterol 107mg cholesterol, Sodium 333mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON POPPY POUND CAKE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees F.
- Grease (or spray) and flour 10-inch bundt or tube pan. Cream butter and sugar until fluffy. Add eggs 1 at a time beating well after each addition. Sift together dry ingredients. Add all at once to butter mixture. Blend just until smooth. Add sour cream, lemon rind, and poppy seeds. Blend just until smooth. Bake for approximately 1 hour. Let cool in pan before removing.
LEMON POUND CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F.
- Grease and line the base of an 8-inch deep square baking tin with parchment paper.
- In a large mixing bowl, whip the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes. Beat in the lemon zest and vanilla. Add the eggs, 1 at a time, beating until just combined after each addition. Fold in the flour in 2 batches until well combined. Spoon the batter into the tin and bake for 40 to 50 minutes, or until a skewer poked into the middle of the cake comes out clean. Cover the tin loosely with foil if the crust browns too quickly.
- Cool for 10 minutes before removing the cake from the tin and turning it out onto a wire rack to cool completely. Ice the pound cake with the lemon butter icing.
- Beat the butter with an electric beater until very soft and white. Beat in the sugar, lemon zest, and juice. Spread over the cake.
LEMON POUND CAKE
Make and share this Lemon Pound Cake recipe from Food.com.
Provided by love4culinary
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cream butter.
- Add granulated sugar, and beat until light and fluffy.
- Add lemon zest, lemon juice, and sour cream.
- Sift together dry ingredients including flour powdered sugar, baking powder & soda, and salt.
- Beat egg whites until stiff peaks form.
- Add flour mixture to butter mixture in increments until combined.
- Fold in eggwhites.
- Spread into lightly greased loaf pan.
- Bake in preheated oven for 55 minutes.
- Cool on a wire rack.
Nutrition Facts : Calories 286.9, Fat 9.9, SaturatedFat 6.2, Cholesterol 24.6, Sodium 319.6, Carbohydrate 45.5, Fiber 0.7, Sugar 26.8, Protein 4.6
LEMON POUND CAKE I
Very light pound cake. Tastes just like Sara Lee's!
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
Nutrition Facts : Calories 256 calories, Carbohydrate 24.4 g, Cholesterol 87.4 mg, Fat 16.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 10.1 g, Sodium 95.4 mg, Sugar 13.3 g
LEMON POUND CAKE
It is important (as with most cakes) to refrigerate overnight before serving. (A recipe I was honored to adopt; first posted by Mean Chef.)
Provided by carolinafan
Categories Dessert
Time 1h
Yield 2 bundt cakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- 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 : Calories 287, Fat 12.8, SaturatedFat 7.7, Cholesterol 69.6, Sodium 35.3, Carbohydrate 40.6, Fiber 0.4, Sugar 25.6, Protein 3.3
GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY
Here's what you need: butter, white sugar, large eggs, lemon zest, lemon juice, vanilla, all purpose flour, table salt, baking soda, baking powder, sour cream, icing, lemon juice
Provided by Addison Anderson
Categories Desserts
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 °F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light-colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the last of the sour cream, then finally the last of the flour.
- Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
- Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
- While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.
LEMON POUND CAKE
According to my dad, every Southern woman knows how to make a good pound cake. My version is based on my grandmother's recipe. She always added lemon, and I've followed suit with loads of bright, tart lemon in both the batter and glaze. To get the cake out of the pan, I'm sharing a trick that guarantees your loaf won't stick or break-equal parts softened butter and flour get mixed together and generously brushed in every nook and cranny before filling.
Provided by Vallery Lomas
Categories dessert
Time 1h40m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- For the cake: To prepare the pan, mix 2 tablespoons softened butter and 2 tablespoons flour (equal parts of each) in a small bowl until combined. Use a pastry brush to generously coat the inside of a 10-cup Bundt pan or two 9-by-5-inch loaf pans and set aside. (Alternatively, spray with nonstick baking spray with flour.) Place a rack in the middle of the oven and preheat to 325 degrees F if using a bundt pan or 350 degrees F if using loaf pans.
- In a stand mixer fitted with the paddle attachment, beat the remaining 1 cup softened butter and the cream cheese on medium-low speed until smooth, creamy and well combined, about 1 minute. Beat in the vanilla and salt.
- With the mixer running, pour the sugar into the bowl in a steady stream. The batter will start to take shape. Increase the speed to medium and mix until the batter becomes pale, fluffy and has lightened in color, 4 to 5 minutes.
- Add the eggs two at a time, mixing until they are completely incorporated before adding the next, about 1 minute for each addition. Add the lemon zest and lemon juice and mix until just combined.
- Stop the mixer and use a rubber spatula to scrape the bottom and sides of the bowl. If the batter appears broken from the addition of the final 2 eggs, don't worry-it will come together in the next step.
- With the mixer off, add the flour all at once. Mix on low speed just until no streaks of
- flour remain. Scrape the sides and bottom of the bowl and mix in any bits of flour that were
- not fully incorporated. Scrape the batter into the prepared pan or pans and smooth the top.
- Bake until a cake tester inserted deep into the center of the bundt cake or loaves comes out clean, about 1 hour 20 minutes for a bundt and 50 to 60 minutes for loaves.
- Cool on a wire rack for 10 minutes. Use a small angled spatula or butter knife to loosen the cakes from the pans by running it around the loaves or around the inside and outside perimeters if you baked a bundt. Invert the cakes onto the rack and cool to room temperature.
- For the lemon glaze: Whisk together the lemon zest, lemon juice and confectioners' sugar in a small bowl. If necessary, add a little milk until the glaze reaches a pourable consistency. If it is too thin, add more confectioners' sugar. Set aside.
- Once the cake has cooled completely, drizzle the glaze all over and allow to drip down the sides.
LEMON-VANILLA POUND CAKE
Make and share this Lemon-Vanilla Pound Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Generously brush a 10-inch Bundt pan with melted butter.
- Refrigerate pan until butter hardens, about 15 minutes.
- Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
- Preheat oven to 350 degrees F.
- In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
- In a medium bowl, whisk flour and salt; set aside.
- In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
- On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
- On low speed, gradually beat in flour mixture just until blended.
- Pour in hot milk mixture, then add baking powder; beat until blended.
- With a rubber spatula, fold in lemon zest.
- Scrape batter evenly into prepared pan.
- Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
- Cool in pan 5 minutes.
- Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
- Line a rimmed baking pan with foil.
- Invert cake over prepared pan.
- Brush top and sides of cake with lemon syrup.
- Cool completely.
Nutrition Facts : Calories 364.3, Fat 14.1, SaturatedFat 8.3, Cholesterol 95.3, Sodium 193.5, Carbohydrate 55, Fiber 0.6, Sugar 37.8, Protein 5
LEMON-DRIZZLE POUND CAKE
Serve them this delicious Lemon-Drizzle Pound cake for dessert tonight. This easy Lemon-Drizzle Pound Cake is prepped and ready for the oven in just 15 minutes.
Provided by My Food and Family
Categories Dairy
Time 2h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Grease and flour 9x5-inch loaf pan. Cover bottom of prepared pan with parchment; spray with cooking spray.
- Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add flour mixture alternately with sour cream, mixing after each addition just until blended. Stir in lemon zest and 1 Tbsp. juice. Pour into prepared pan.
- Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Whisk powdered sugar and remaining lemon juice until blended; drizzle over cake.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
LEMON POUND CAKE
Who doesn't love moist lemon cake, especially when you add cream cheese to a boxed mix for extra richness?&emdash;Flora Valdez, San Bernadino, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 231 calories, Fat 7g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 373mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 6g protein.
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