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Four Flavor Pound Cake

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Recipe

 

Yield

1 cake

Prep

45 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 x nonstick cooking spray
*
1 ¾ cups cake flour
sifted
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2 teaspoons baking powder
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¼ teaspoon salt
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¾ cup sugar
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½ cup vegetable oil
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½ cup milk, skim
½ teaspoon lemon zest
grated
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¼ teaspoon almond extract
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¼ teaspoon rum extract
*
¼ teaspoon vanilla extract
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¼ teaspoon lemon extract
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4 each egg whites
stiffly beaten
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1 x strawberries
fresh
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Ingredients

Amount Measure Ingredient Features
1 x nonstick cooking spray
*
414 ml cake flour
sifted
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1E+1 ml baking powder
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1.3 ml salt
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177 ml sugar
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118 ml vegetable oil
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118 ml milk, skim
2.5 ml lemon zest
grated
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1.3 ml almond extract
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1.3 ml rum extract
*
1.3 ml vanilla extract
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1.3 ml lemon extract
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4 each egg whites
stiffly beaten
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1 x strawberries
fresh
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Directions

Coat the bottom of an 8½ x 8½ x 3 in loafpan with cooking spray; dust with flour, and set aside.

combine flour and next 3 ingredients in a large bowl.

Add oil and milk; beat at medium speed of an electric mixer until batter is smooth (batter will be thick).

Add lemon rind and next 4 ingredients; fold in about one third of egg whites.

Gently fold in remaining egg whites.

Pour batter into pan.

Bake at 350℉ (180℃) for 40 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan and cool on a wire rack.

Serve ¾ cup fresh strawberries with each slice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 61441% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 165mg 7%
Total Carbohydrate 29g 29%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 1%
Calcium 9% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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