Pound-cake-style Lemon Cake

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• cooking spray
• 1 1/4 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 2/3 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup skim milk
• 2 eggs
• 2 tablespoons canola oil
• 1 1/2 teaspoons grated lemon peel
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 1/2 teaspoons confectioners' sugar, for garnish
• fresh raspberries (optional) or strawberry (optional)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 spray a 9-inch square pan (or muffin tins) with vegetable cooking spray.
• 3 in a large bowl, stir together the flours, baking powder, sugar, baking soda and salt.
• 4 in another bowl, stir together the milk, eggs, canola oil, lemon peel, lemon juice and vanilla and lemon extracts.
• 5 add the milk mixture to the dry ingredients.
• 6 stir just to combine.
• 7 pour the mixture into the prepared pan and spread it into an even layer.
• 8 bake for about 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
• 9 cool in the pan on a wire rack for 10 minutes.
• 10 remove the cake to the rack and cool to room temperature.
• 11 sift confectioners' sugar over the cooled cake, if desired.
• 12 top the cake with fresh raspberries or strawberry slices, if desired.
• 13 optional icing: whip one 8 oz. pack of softened reduced-fat cream cheese, thinning it to the desired consistency with skim milk and a little honey.
• 14 spread it over the top of the cake.