Cameroonian (Gluten Free) Pound Cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Begin by making the cream cheese icing by pouring cream cheese into a mixer and adding powdered sugar. Cream until smooth and fluffy, then add cream cheese extract and mix until combined. Pour into a bowl and refrigerate for later use.

Cream butter and granulated sugar together until light and fluffy.

Separate egg yolks from egg whites, setting the egg whites aside. Add egg yolks to the butter mixture and mix until combined.

Add milk to the mixture and continue mixing until fluffy.

Sift together flour, salt, baking powder, and nutmeg into a bowl. Gradually add this to the butter mixture and mix until smooth and fluffy.

Add vanilla extract and mix until combined.

Whip the egg whites in a clean bowl until stiff peaks form. Gradually fold the whipped egg whites into the cake batter without overmixing.

Pour the batter into cake pans and bake at 350°F for 40 minutes or until golden brown. Check doneness with a knife or toothpick.

Let the cake cool before icing with the prepared cream cheese icing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens