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Brown Sugar Pound Cakes
A deliciously sweet afternoon snack.
8.5 oz unsalted butter
8 fl oz milk
3 cups flour
3 tsps lemon juice
4 large eggs
1/2 tsp salt
2 tsps baking soda
2 1/4 cups packed brown sugar
Preheat oven to 325° F (160° C). Line standard muffin tins with paper liners.
Whisk dry ingredients in a large bowl.
Cream butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, beating after each addition.
Make the buttermilk by combining lemon juice and milk in a bowl and let sit without stirring for at least 10 minutes.
Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk in 2 additions and ending with dry. Scrape sides of bowl as needed.
Pour 3 tablespoons of batter into each muffin cup and bake for 25 minutes.
in 1 serving of Brown Sugar Pound Cakes.
, 57% carbs, 6% protein.
Calorie Counter 100% Free
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