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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Cardamom and lemon peel mix with almond and vanilla flavors to add zip to a classic butter pound cake. Kristine M. Chayes, Smithtown, New York Ingredients:
6 eggs, separated |
1 cup butter, softened |
2 cups sugar |
1 tablespoon grated lemon peel |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cardamom |
6 tablespoons 2% milk |
2 tablespoons confectioners' sugar |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan.
2. 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 and extracts. In another bowl, mix the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition.
3. With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter.
4. Transfer to prepared pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar. Yield: 16 servings.
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