Facts and Figures
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| Servings |
1 |
| Preparation Time |
|
| Cooking Time |
1 hour and 20 minutes |
| Key Nutritional Value |
Calories 275Cal
Phosphorus 35mg
Potassium 35mg
Protein 2g
Sodium 100mg
|
Ingredients
|
| butter |
1 cup (235 ml) |
| sugar |
2 3/4 cups (650 ml) |
| eggs |
5 |
| flour |
3 cups (705 ml) |
| baking soda |
1/4 tsp. (1 ml) |
| sour cream |
1 cup (235 ml) |
| vanilla |
1 tsp. (5 ml) |
| grated lemon or orange rind |
1 tsp. (5 ml) |
| |
|
Instructions
|
Makes 16 slices.
Heat oven to 350° (175° C).
Grease a bundt or tube pan with butter or oil. Line the tube with wax paper if desired.
Cream butter and sugar together until fluffy.
Add eggs one at a time, beating well after each addition.
Mix flour and baking soda together; sift 3 times.
Add dry mixture alternately with sour cream, to butter mixture; beat until smooth.
Add flavorings.
Pour batter into cake pan.
Bake 1 hour and 20 minutes.
Test for doneness with metal skewer or toothpick.
Remove from oven; allow to cool on rack for 5 minutes before removing paper.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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