Lemon-Aniseed Pound Cake

• 3/4 c. (1 1/2 sticks) unsalted butter (room temperature)
• 2 1/2 c. sugar
• 3 eggs, separated (room temperature)
• 5 tsp. finely grated lemon peel
• 1 1/2 tsp. aniseed
• 1 tsp. vanilla
• 2 1/4 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. milk (room temperature)
• pinch of salt
• pinch of cream of tartar
• 1 Tbsp. instant espresso powder

1. Position
2. racktn
3. center of oven and preheat to 350u0b0. Grease and
4. flour
5. 4
6. 1/2 x 12-inch loaf pan.
7. Using electric mixer, cream
8. butter
9. and sugar in large bowl until light and fluffy. Beat
10. in
11. yolks
12. 1 at a time.
13. Blend in peel, aniseed and vanilla.
14. Sift together
15. flour,
16. baking
17. powder
18. and
19. 1/2 teaspoon salt.
20. Mix into
21. batter alternately with milk.
22. Using electric mixer with clean
23. dry beaters, beat whites with pinch of salt and cream of tartar
24. in large bowl until stiff but not dry.
25. Fold half of whites
26. into
27. batter
28. to
29. loosen.
30. Foldtn remaining whites. Spoon halftf
31. batter
32. into
33. prepared pan. Sprinkle
34. evenly with espresso
35. powder.
36. Spoon
37. in
38. remaining batter.
39. Bake until golden brown and tester inserted in center comes out clean, about 1
40. 1/2 hours.
41. Cook 20 minutes in pan. Invert onto rack and cool completely.
42. Chill overnight.
43. Bring to room temperature before slicing.

butter, sugar, eggs, lemon peel, aniseed, vanilla, flour, baking powder, salt, milk, salt, cream of tartar, espresso powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740628 (may not work)