Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

This not-too-sweet cake is also great for breakfast or brunch.

Recipe by Cooking Light May 2001

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
10 servings (serving size: 1 (3/4-inch) slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare the cake, place the granulated sugar and butter in a large bowl, and beat with a mixer at high speed until well-blended. Add the egg, beating well. Combine cake flour, baking powder, and salt in a bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with flour mixture. Stir in rind and extract.

  • Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters (do not overbeat). Fold egg whites into batter; pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

  • To prepare the glaze, combine the powdered sugar, liqueur, and juice in a small bowl. Poke holes in top of cake using a skewer; drizzle glaze over cake.

Nutrition Facts

287 calories; calories from fat 29%; fat 9.2g; saturated fat 5.4g; mono fat 2.7g; poly fat 0.6g; protein 3.3g; carbohydrates 47.9g; fiber 0g; cholesterol 45mg; iron 1.5mg; sodium 272mg; calcium 51mg.
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