Four-flavor pound cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1¾ | cup | Sifted cake flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ¾ | cup | Sugar |
| ½ | cup | Vegetable oil |
| ½ | cup | Skim milk |
| ½ | teaspoon | Grated lemon rind |
| ¼ | teaspoon | Almond extract |
| ¼ | teaspoon | Rum extract |
| ¼ | teaspoon | Vanilla extract |
| ¼ | teaspoon | Lemon extract |
| 4 | Egg whites, stiffly beaten | |
| Fresh strawberries | ||
Directions
SOUTHERN LIVING
Coat the bottom of an 8½ x 4 ½ 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 350F 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 c fresh strawberries with each slice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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