When you are in the mood for a sweet but don’t want a large cake or batch of cookies, turn to my pound cake recipe. It bakes in a small loaf pan and makes six delicious slices.
—CORKEY ADDCOX MT. SHASTA, CA
PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 1 MINI LOAF (6 SLICES)
1/3 cup sugar
1 egg
3 tablespoons canola oil
3 tablespoons orange juice
1/2 teaspoon lemon extract
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon poppy seeds, optional
1/3 cup confectioners’ sugar
2 tablespoons lemon juice
1. In a small bowl, combine the sugar, egg, oil, orange juice and extract. Combine the flour, baking powder and salt; add to egg mixture and mix well. Stir in poppy seeds if desired.
2. Pour into a greased and floured 5 3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, in a small bowl, whisk confectioners’ sugar and lemon juice until smooth; drizzle over cake.
PER SERVING 1 slice equals 200 cal., 8 g fat (1 g sat. fat), 35 mg chol., 111 mg sodium, 30 g carb., trace fiber, 3 g pro. Diabetic Exchanges: 2 starch, 1 fat.