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Monday, November 10, 2008

Lactose-Free Victoria’s Double Pound Cake

Chef Lindsey Williams, the author of NEO SOUL: Taking Soul Food to a Whole 'Nutha Level, lost over 200 pounds after deciding to start eating healthily. He's also taken steps to adapt heirloom recipes from Victoria Rowell for the lactose intolerant.

I've found this recipe on several sites, all of them making a big point of using Lactaid brand lactose-free milk, so I'm presuming it's a promotional recipe that free to disseminate.

Victoria Double Pound Cake
Makes 36 servings

Preparation Time: 15 min.
Bake time: 1 hr to 1 hr 10 min.


• 1 cup unsalted margarine
• 1/3 cup canola Oil
• 2 1/2 cups sugar
• 4 large eggs
• 1 cup LACTAID® Fat Free Milk
• 2 tsp. vanilla extract
• 2 tsp. lemon extract
• 3 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• Non-stick cooking spray


1. Preheat oven to 350 degrees F.
2. Beat margarine and oil until well blended in a large bowl. Gradually, add sugar and beat until blended.
3. Add eggs, one at a time, beating well after each addition.
4. Add LACTAID® Fat Free Milk, vanilla extract, lemon extract, and blend.
5. Add dry ingredients and beat until smooth.
6. Pour into two 9x5-inch loaf pans that have been sprayed with non-stick cooking spray.
7. Bake for 60 minutes or until golden brown.
8. Cool on rack 5 minutes, then un-mold and cool on racks for 2 hours.

Nutrition Information per Serving
Serving size: 1/2-inch slice

Total Calories - 160
Calories from Fat - 70
Total Fat - 8g
Saturated Fat - 1.5g
Cholesterol - 25mg
Sodium - 65mg
Total Carbohydrate - 22g
Dietary Fiber - 0g
Sugars - 15g
Protein - 2g
Calcium - 25mg

Exchanges per serving: 1 1/2 Starch, 1 Fat

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