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italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5642 kcal 282 %
  • Fat 254 g 390 %
  • Saturated 104 g 520 %
  • Carbs 791 g 264 %
  • Fiber 27 g 107 %
  • Protein 85 g 171 %
  • Cholesterol 1241 mg 414 %
  • Sodium 4432 mg 185 %
  • Calcium 1635 mg 163 %
  • Magnesium 132 mg 32 %
  • Potassium 2203 mg 47 %
  • Iron 19 mg 104 %
  • Zinc 6 mg 51 %
  • Phosphorus 2874 mg 411 %
  • Vitamin A 1479 µg 164 %
  • Vitamin C 199 mg 221 %
  • Thiamin (B1) 2 mg 126 %
  • Riboflavin (B2) 3 mg 211 %
  • Niacin (B3) 13 mg 81 %
  • Vitamin B6 1 mg 89 %
  • Folate equivalent (total) 744 µg 186 %
  • Vitamin B12 3 µg 138 %
  • Vitamin D 5 µg 36 %
  • Vitamin E 16 mg 104 %
  • Vitamin K 43 µg 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Gluten-Free Layered Lemon Pound Cake with Meyer Lemon Curd recipes

Ingredients

  • 1 box King Arthur Flour Gluten-Free Yellow Cake Mix
  • 1 cup almond flour (I used Honeyville brand)
  • 1/2 cup butter, softened
  • 2 tablespoons olive oil
  • grated zest of two lemons
  • 4 large eggs
  • 2/3 cup buttermilk
  • 1 cup homemade lemon curd (use this recipe), well chilled
  • 2 cups powdered sugar
  • 3 tablespoons lemon juice
  • grated zest of one lemon

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