Four Flavor Pound Cake
Yield
1 cakePrep
45 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 1 ¾ | cups |
cake flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
milk, skim
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
almond extract
|
*
|
| ¼ | teaspoon |
rum extract
|
* |
| ¼ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
lemon extract
|
*
|
| 4 | each |
egg whites
stiffly beaten |
*
|
| 1 | x |
strawberries
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 414 | ml |
cake flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
milk, skim
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
almond extract
|
*
|
| 1.3 | ml |
rum extract
|
* |
| 1.3 | ml |
vanilla extract
|
|
| 1.3 | ml |
lemon extract
|
*
|
| 4 | each |
egg whites
stiffly beaten |
*
|
| 1 | x |
strawberries
fresh |
*
|
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.
