4 Flavored Pound Cake
A moist, flavorful pound cake infused with vanilla, almond, lemon, and rum extracts, perfect for gatherings or as a delightful dessert option.
Ingredients
- 2 2/3 cups flour ⓘ
- 1 tablespoon minus 1 teaspoon flour ⓘ
- 3 teaspoons baking powder ⓘ
- 1/8 teaspoon salt ⓘ
- 1 cup plus 2 tablespoons sugar ⓘ
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce ⓘ
- 3/4 cup skim milk ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 3/4 teaspoon almond extract ⓘ
- 3/4 teaspoon lemon extract
- 1/2 teaspoon rum extract ⓘ
Instructions
- Spray Bundt pan; dust with flour and set aside.
- Combine flour, baking powder, salt, sugar, oil, applesauce, and milk; beat with mixer until batter is smooth.
- Add vanilla, almond, lemon, and rum extracts; fold in one-third of beaten egg whites.
- Gently fold in remaining beaten egg whites.
- Pour batter into prepared pan.
- Bake in preheated 325°F oven for 45 to 60 minutes.
- Cool for 10 to 15 minutes.
- Remove from pan.
- Slice and serve with strawberries and whipped cream if desired.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don't have canola oil, you can substitute with vegetable oil or melted coconut oil. To enhance flavors, consider adding finely grated citrus zest. This cake is versatile; you can experiment with different extracts or even use a combination of your favorites, like almond and vanilla.
Serving Suggestions
This pound cake pairs beautifully with fresh strawberries and whipped cream for an elegant dessert. For a delightful twist, serve alongside a scoop of vanilla ice cream. You can also enjoy it with a cup of tea or coffee. For a more indulgent experience, drizzle with a lemon glaze or serve with a dollop of yogurt. Explore more American recipes for varied serving ideas.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually in plastic wrap and place them in a freezer bag, where they can last up to 3 months. To reheat, simply thaw at room temperature or microwave briefly for a warm slice.
Nutrition & Diet Analysis (per serving)
Each serving of 4 Flavored Pound Cake contains roughly 256 calories, with 6g protein, 13g carbohydrates, and 20g fat. It is a good source of protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of just egg whites, but the cake may be denser. Using only egg whites helps create a lighter texture, while whole eggs will add richness and moisture. If you choose this route, consider reducing the milk slightly to balance the additional liquid.
Can I make this cake in advance?
Absolutely! This pound cake actually tastes better a day after baking, allowing the flavors to meld. You can bake it a day ahead, let it cool completely, and store it wrapped at room temperature. Just remember to slice it just before serving to maintain its freshness.
What can I use instead of applesauce?
If you don't have applesauce on hand, you can substitute it with mashed bananas or yogurt. Both options will maintain the moisture in the cake. Alternatively, you can use an equal amount of additional oil or butter, but this may alter the cake's flavor and texture slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).