Recipe Details
Ingredients
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3cupswhite sugar
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2cupsbutter, softened
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6eggs
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2teaspoonslemon extract
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4cupsunbleached all-purpose flour
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1tablespoonbaking powder
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1teaspoongrated lemon zest
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1cupmilk, room temperature
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2cupsfresh blueberries
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10- inch Bundt pan.
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Beat sugar and butter together in a large bowl with an electric mixer until light in color and fluffy, about 5 to 7 minutes. Beat in eggs, one at a time, then stir in lemon extract.
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Combine flour, baking powder, and lemon zest; gradually stir into cake batter alternating with milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed, scraping the bottom and sides of the bowl often. Gently fold in blueberries; spoon batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 20 minutes. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories509 | |
% Daily Value * | |
Total Fat 26g |
33% |
Saturated Fat 15g |
77% |
Cholesterol 132mg |
44% |
Sodium 288mg |
13% |
Total Carbohydrate 65g |
24% |
Dietary Fiber 1g |
5% |
Total Sugars 40g |
|
Protein 7g |
13% |
Vitamin C 2mg |
2% |
Calcium 92mg |
7% |
Iron 2mg |
11% |
Potassium 104mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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