Recipe - Four-Flavor Pound Cake

SOUTHERN LIVING
Vegetable cooking spray
1 Three fourths cup Sifted cake flour
2 teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup Sugar
One half cup Vegetable oil
One half cup Skim milk
One half teaspoon Grated lemon rind
One fourth teaspoon Almond extract
One fourth teaspoon Rum extract
One fourth teaspoon Vanilla extract
One fourth teaspoon Lemon extract
4 Egg whites, stiffly beaten
Fresh strawberries

Coat the bottom of an 8 One half x 4 One half 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 Three fourths cup fresh
strawberries with each slice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini