Four-Flavor Pound Cake

• 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 350u0b0 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.

vegetable cooking spray, cake flour, baking powder, salt, sugar, vegetable oil, milk, lemon rind, almond extract, rum, lemon extract, vanilla extract, egg whites, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702374 (may not work)