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Nutrition Facts
Serving Size 138 g
(Approx. 12 Servings)
Amount Per Serving
Calories 490 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 140 mg 6%
Total Carbohydrate 67 g 22%
Dietary Fiber 1 g 4%
Sugars 38 g
Protein 8 g
Vitamin A 6% Iron 2%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Outstanding Pound Cake
Prep Time
30 minutes
Cook Time
1 h 15 m
Total Time
1 h 45 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 Tsp H-E-B Extra Virgin Olive Oil Spray
3 cup(s) H-E-B Baker's Scoop All Purpose Flour
1/4 Tsp Hill Country Fare Baking Soda
1/4 Tsp H-E-B Iodized Salt
1 cup(s) Pompeian Extra Light Tasting Olive Oil
2 1/4 cup(s) H-E-B Cane Sugar
6 H-E-B Large Grade AA Eggs
8 Oz H-E-B Sour Cream, fat free
1 Tsp H-E-B Pure Vanilla Extract
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Instructions

1
Heat oven to 350°F.
2
Generously grease a 10-inch tube pan or Bundt pan with olive oil spray and sprinkle with flour. Set aside.
3
Sift together flour, baking soda and salt. Set aside.
4
Combine the olive oil and sugar in a mixing bowl and use an electric mixer on high-speed to cream the mixture for 2 minutes.
5
Add the eggs one at a time until each egg is blended into the mixture (about 4 minutes with the electric mixer on medium speed) alternate adding 1/2 cup of the flour mixture with 1/4 cup of the sour cream, beginning and ending with flour.
6
Add the vanilla and beat the mixture 30 seconds.
7
Pour the batter into the prepared tube pan and place in the oven on the center rack.
8
Immediately reduce the oven temperature to 325°F and bake the cake for 1 hour and 15 minutes or until lightly golden and a wooden pick comes out clean from the center.
9
Cool cake for 20 minutes before removing from the pan.

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