Four Flavored Pound Cake
A delightful four-flavored pound cake featuring lemon, vanilla, almond, and rum extracts, perfect for dessert or teatime treats, appealing to those who enjoy rich, fragrant baked goods.
Ingredients
- vegetable cooking spray ⓘ
- 1 3/4 cup sifted cake flour ⓘ
- 2 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup skim milk ⓘ
- 1/2 teaspoon grated lemon rind ⓘ
- 1/4 teaspoon almond extract ⓘ
- 1/4 teaspoon rum extract ⓘ
- 1/4 teaspoon lemon extract ⓘ
- 1/4 teaspoon vanilla extract
- 4 egg whites ⓘ
- fresh strawberries ⓘ
Instructions
- Spray a tube or Bundt pan with vegetable oil spray, dust with flour, and set aside.
- Combine flour, baking powder, and salt in a large bowl.
- Add vegetable oil and skim milk to the dry ingredients and beat at medium speed until smooth.
- Add grated lemon rind, almond extract, rum extract, lemon extract, and vanilla extract to the batter.
- Fold in one-third of the beaten egg whites, then gently fold in the remaining egg whites.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 40 minutes.
- Cool in the pan for 10 minutes, then remove from the pan and cool on a rack.
- Serve slices with 3/4 cup fresh strawberries.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form before folding them into the batter. If you prefer a different flavor, consider substituting the extracts with your favorites, like using orange extract instead of lemon. Sifting the cake flour is essential for a tender crumb, so don’t skip it. You can also add a swirl of fruit puree for added flavor.
Serving Suggestions
Serve slices of this Four Flavored Pound Cake with a generous topping of fresh strawberries for a delightful contrast of flavors. It pairs beautifully with Low-Fat Boiled Custard for a rich dessert experience. Consider adding a sprinkle of powdered sugar or a dollop of whipped cream to elevate the presentation and flavor.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in a low oven for a few minutes to restore its softness.
Nutrition & Diet Analysis (per serving)
Each serving of Four Flavored Pound Cake contains roughly 89 calories, with 1g protein, 5g carbohydrates, and 7g fat. It is a good source of vitamin A (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?
Using whole eggs will alter the texture and density of the pound cake, making it richer and more moist. If you prefer this texture, you can use 2 whole eggs instead of the 4 egg whites, but be prepared for a denser cake.
What can I substitute for skim milk?
If you don’t have skim milk on hand, you can substitute with almond milk or any other non-dairy milk for a lighter option. For a richer flavor, whole milk or buttermilk can also be used, though they will slightly change the final texture.
How can I ensure my cake rises properly?
Make sure your baking powder is fresh and within its expiration date to ensure proper leavening. Additionally, avoid overmixing the batter once you add the egg whites; gently folding them in helps maintain the airiness, which is key to a good rise.
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).