Low Sodium Pound Cake

Save room for dessert! This pound cake recipe is tasty on it’s own, but it is extra yummy when paired with our Fresh Fruit Compote recipe. Serving Size: 1/9 cake

1/4 lb Butter, unsalted
3/4 cup Sugar
2 large eggs, beaten slightly
1 1/4 cup Bread flour
3 oz. Milk

Cream butter and gradually add sugar.
Beat until fluffy.
Add eggs, flour and milk.
Mix well.
Line 18×13 in pan with pan paper.
Bake at 375 F for 30 minutes.

Nutritional Value
Calories 243
Protein 3.7 g
Fat 12 g
Carbohydrate 31 g
Fiber .6 g
Cholesterol 75 mg
Sodium 18 mg
Potassium 47 mg
Phosphorus 45 mg

Recipe Disclaimer
Due to variations in ingredients, the nutritional analyses should be used as a guideline only. A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.

Uploade: 12-31-2008

Web ID 551