Whipping Cream Pound Cake

The RenalTracker Team

October 8, 2019

I hope you enjoy reading this blog post. It has been written and vetted by RenalTracker's team of kidney experts and researchers. The same team was awarded the KidneyX Prize organized by the American Society of Nephrology and HHS for pre-dialysis solution in Washington DC in 2019.

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Nutrient Analysis

Low-phosphorus recipe; Makes 30 servings

Sodium	192 mg
Protein	8 g
Potassium	120 mg
Phosphorus	24 mg
Calcium	12 mg
Calories	249 kcal
Fat	9 g
Water	50 g
Carbohydrates	35 g

A traditional pound cake top with a very firm whip cream making it more aesthetically appealing.

Ingredients

	QTY	UNIT	FOOD ITEM
1)	2	pc	sticks margarine or butter, softened
2)	3	cup	sugar
3)	6	pc	eggs
4)	3	cup	cake flour (sift once before measuring)
5)	1/2	pint	whipping cream
5)	1	tsp	vanilla flavoring

Directions

1. Preheat oven to 350°F.

2. Grease and flour tube pan.

3. All ingredients should be at room temperature.

4. Cream margarine and sugar together until fluffy.

5. Add eggs, one at a time, beating after each addition.

6. Gradually add flour and whipping cream, blending between each addition.

7. Beat well for 30 seconds; stir in vanilla flavoring.

8. Pour batter into tube pan; bake for 50-60 minutes.