Creole Butter Pound Cake

Prep : 30 minutes... Bake: 50 minutes ... Makes 16 servings

6 ...................eggs , separated
1 ...................cup butter , softened
2 ...................cups sugar
1 ...................tabklespoon grated lemon peel
1 ...................teaspoon vanilla extract
1/2 ................teaspoon almond extract
1-1/2 ............cups all-purpose flour
2 ..................teaspoons baking powder
1/2 ...............teaspoon salt
1/2 ...............teaspoon ground cardamom
6 ..................tablespoons 2% milk
2 ..................tablespoons confectioners' sugar

1)       Place egg whites  in a large bowl ; let stand at room temperature  for 30 minutes . Generously grease and flour a 10-inch 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 50 to 60 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 .

TIP : For easier  removal  of cake  , use solid shortening when greasing  a fluted or tube pan .

The heavenly aroma  of this cake  brings back treasured  memories of childhood helping Sis (mother)in the kitchen.
Heart healthy