12 Serves
80 Mins
Preheat your oven to 175°C and grease a bundt pan thoroughly with butter.
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ItalianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
135 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
101 mg / 4,700 mgSodium
102 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
27 g / 50 gSaturated Fat
19 g / 20 gCholesterol
158 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and fresh lemon juice.
Gradually incorporate the dry ingredients into the wet mixture, alternating with the sour cream, mixing until just combined.
Pour the batter into the prepared bundt pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
4
g19
g43
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