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
