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1 hours
Prep: 15 minutes
Cook: 1 hours
1825 calories per serving view nutrition facts
2 cakes
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| 1 | pound | butter | softened |
| 1 | pound | cake flour | sifted |
| 10 | medium | eggs | separated |
| 1 | pound | sugar | |
| 1 1/2 | teaspoons | vanilla extract | |
| 1/2 | teaspoon | lemon juice | or orange juice |
| 1 | x | lemon zest | or orange zest |
Cream butter and flour.
Beat yolks, vanilla and juice.
Add to butter/flour mixture, gradually.
Beat whites with 1 t sugar and fold in.
Beat on low for 4 to 5 minutes.
Pour into 2 8x4 inch greased and floured pans.
Bake 325 degrees F. for 1 1/4 hours.
| % Daily Value* | |
| Total Fat 104.0g | 160% |
| Saturated Fat 62.0g | 309% |
| Trans Fat 0.0g | |
| Cholesterol 709mg | 236% |
| Sodium 810mg | 34% |
| Total Carbohydrate 203.0g | 68% |
| Dietary Fiber 2.0g | 8% |
| Sugars 115.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 67% | Vitamin C | 0% | |
| Calcium | 10% | Iron | 58% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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