Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetable cooking spray |
| 1¾ cup | Sifted cake flour |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| ¾ cup | Sugar |
| ½ cup | Vegetable oil |
| ½ cup | Skim milk |
| ½ teaspoon | Grated lemon rind |
| ¼ teaspoon | Almond extract |
| ¼ teaspoon | Rum extract |
| ¼ teaspoon | Vanilla extract |
| ¼ teaspoon | Lemon extract |
| 4 \N | Egg whites, stiffly beaten |
| \N \N | Fresh strawberries |
SOUTHERN LIVING
Coat the bottom of an 8½ x 4 ½ 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 ¾ c fresh strawberries with each slice.