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Italian Cream Pound Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.0557
Energy (kCal)5325.1657
Carbohydrates (g)823.2695
Total fats (g)198.6253
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream together butter, shortening and cream cheese with sugar until very light. | 2. Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again. | 3. With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice. | 4. Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds. | 5. Have ready, a greased and floured tube pan, add batter. | 6. Smooth top of cake. Place sauce in three dollops. Swirl into the batter in each spot, reaching into the cake, incorporate until it desolves from the top, but does not become homogenous. | 7. Place cake to bake on the middle layer of a 300 degree preheated oven for about 1 1/2 hours. The cake will still be soft on top when it is completed. Check for doneness, remembering to distinguish between batter, and filling, as it goes. | 8. Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft. | 9. This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    shortening 1/2 cup 906.1 0.0 0.0 102.5
    mascarpone 1/2 cup - - - -
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    salt 1/2 teaspoon - - - -
    lemon extract 1/2 teaspoon 0.47 0.16 0.015 0.003
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    egg 2 143.0 0.72 12.56 9.51
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    buttermilk 1/2 cup - - - -
    lemon 2 2.5617 0.8233 0.0972 0.0265
    flour 3 cups 1734.84 379.8162 28.203000000000003 6.7308
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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