Four-Flavor Pound Cake Recipe

Name: Four-Flavor Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable cooking spray; 1 3/4 c. sifted cake flour; 2 tsp. baking powder; 1/4 tsp. salt; 3/4 c. sugar; 1/2 c. vegetable oil; 1/2 c. skim milk; 1/2 tsp. grated lemon rind; 1/4 tsp. almond extract; 1/4 tsp. rum extract; 1/4 tsp. lemon extract; 1/4 tsp. vanilla extract; 4 egg whites, stiffly beaten; fresh strawberries

Servings: persons

vegetable cooking spray
1 3/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. skim milk
1/2 tsp. grated lemon rind
1/4 tsp. almond extract
1/4 tsp. rum extract
1/4 tsp. lemon extract
1/4 tsp. vanilla extract
4 egg whites, stiffly beaten
fresh strawberries

1
Coat the bottom of an 8 1/2 x 4 1/2 x 3-inch loaf pan with cooking spray; dust with flour and set aside.
2
Combine 1 3/4 cups flour and next 3 ingredients in a large bowl.
3
Add oil and milk; beat at medium speed of an electric mixer until batter is smooth (batter will be thick).
4
Add lemon rind and next four ingredients; fold in about 1/3 of egg whites; gently fold in remaining egg whites.
5
Pour batter into pan.
6
Bake at 350u00b0 for 40 minutes or until a wooden pick inserted in center comes out clean.
7
Cool pan 10 minutes; remove from pan and cool on a wire rack.
8
Serve 3/4 cup fresh strawberries with each slice.
9
Yields 16 servings.

980

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: vegetable cooking spray, 1 3/4 c. sifted cake flour, 2 tsp. baking powder, 1/4 tsp. salt, and more.

Yes, Four-Flavor Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Four-Flavor Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions