H‑E‑B Enriched Cake Flour

2 lb

$3.00 each($0.09 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Professional grade flour for cakes, cookies and pastries. Soft flour for superior performance. Lower ash, brighter color. Use when a delicate and tender texture is required.

Highlights

Nutrition Facts
about 30 servings per container
Serving Size
1/4 cup (30g)
- Amount Per Serving
  Calories
  110
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  0mg
  0%
- Total Carbohydrate
  24g
  9%
- Dietary Fiber
  1g
  2%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  2g
- Vitamin D
  0mcg
  0%
- Calcium
  0mg
  0%
- Iron
  1.4mg
  8%
- Potassium
  30mg
  0%
- Thiamin
  0.3mg
  20%
- Riboflavin
  0.1mg
  10%
- Niacin
  2mg
  15%
- Folate
  85mcg
  20%
- Folic Acid
  50mcg
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid).
Allergens and safety warnings
Contains: wheat.
LEMON BARS Prep Time: 15 minutes Bake Time: 45 Minutes 1 cup H-E-B Butter 2 3/4 cups H-E-B Powered Sugar 2 1/4 cups H-E-B BAKER'S SCOOP CAKE FLOUR 1/4 teaspoon SALT 4 H-E-B EGGS 4 Tablespoons FRESH LEMON JUICE 1 teaspoon GRATED LEMON RIND Non-stick cooking spray HEAT oven to 350ºF. Spray a 9x13 inch baking dish with non-stick cooking spray. COMBINE butter, 1/2 cup of powdered sugar, 2 cups of H-E-B Baker's Scoop Cake Flour and salt in a mixer bowl. Blend on medium speed for 1 minute. Press the flour mixture into the baking pan to form a crust. Bake on center oven rack for 20 minutes. Cool and set aside. BLEND eggs on medium speed for 1 minute. Add 1/4 cup of flour, lemon juice and 2 cups of sugar and mix for 1 minute. POUR egg mixture over the baked crust and bake on center oven rack for 25 minutes. Remove from oven and sprinkle lightly with 1/4 cup of powdered sugar. Cool completely and cut into bars or squares.