Directions:
- Cream butter; gradually add brown sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
- Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Stir in lemon extract and pecans.
- Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
- Pour batter into a greased 10- inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done. Cool in pan 15 minutes; remove from pan, and cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10914.73 Kcal (45698 kJ) | ||
| Calories from fat | 6612.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 734.73g | 1130% | |
|---|---|---|---|
| Cholesterol | 1960.63mg | 654% | |
| Sodium | 1847.99mg | 77% | |
| Potassium | 4485.21mg | 95% | |
| Total Carbs | 1011.6g | 337% | |
| Sugars | 557.77g | 2231% | |
| Dietary Fiber | 55.94g | 224% | |
| Protein | 137.89g | 276% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 29.9mg | 166% | |
| Calcium | 1535.7mg | 154% | |
| Amount Per 100 g | |||
| Calories | 458.05 Kcal (1918 kJ) | ||
| Calories from fat | 277.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.83g | 1130% | |
|---|---|---|---|
| Cholesterol | 82.28mg | 654% | |
| Sodium | 77.55mg | 77% | |
| Potassium | 188.23mg | 95% | |
| Total Carbs | 42.45g | 337% | |
| Sugars | 23.41g | 2231% | |
| Dietary Fiber | 2.35g | 224% | |
| Protein | 5.79g | 276% | |
| Vitamin C | 0.2mg | 8% | |
| Vitamin A | 0.2mg | 151% | |
| Iron | 1.3mg | 166% | |
| Calcium | 64.4mg | 154% | |
* 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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