Pound-Cake-Style Lemon Cake

A nice little cake for any occasion. Points 3.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

•  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)

Directions

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.