Ingredients
6 large eggs, separated1 cup butter, softened2 cups sugar1 tablespoon grated lemon zest1 teaspoon vanilla extract1/2 teaspoon almond extract1-1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon ground cardamom6 tablespoons 2% milk2 tablespoons confectioners’ sugar
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. 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 zest 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.
With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter.
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.
