Butter Pound Cake
- 6 eggs; separated
- 1 cup Butter; softened
- 2 cup sugar
- 1 tablespoon lemon peel; grated
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1-1/2 cup all purpose flour
- 2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon ground cardamon
- 6 tablespoon milk
- 2 tablespoon powdered sugar
Place egg whites in a large bowl; let stand at room temperature for 30
minutes. Generously grease and flour a ten inch tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add egg
yolks, one at a time, beating well after each addition. Beat in lemon peel
In another bowl, mix the flour, baking powder, salt and cardamon; add to
the creamed mixture alternately with milk, beating well after each
With clean beaters, beat egg whites on medium speed until soft peaks form.
Fold into batter.
Transfer to prepared pan. Bake at 350°F for 50 - 60 minutes or until a
toothpick inserted in center comes out clean. Cool in pan for ten minutes
before removing to a wire rack to cool. Sprinkle with powdered sugar.