POUND CAKE

Here's the second copy, in Mom's handwriting, of the pound cake recipe. It's actually several recipe cards held together with...medical tape of course.

This cake is not too sweet, so you keep eating it, even though it's got a truckload of butter in it. Mmm.

8 egg whites (1 cup)
3 cups sifted all-purpose flour
1 t baking powder and 1 t salt
2 cups of sugar
2 cups of butter (4 sticks/or one pound)
8 egg yolks
1 T grated orange peel (don't grate to the white pith -- it's bitter)
2 T grated lemon peel (same)
2 T lemon juice

Let egg whites warm to room termperature (about an hour).

Preheat oven to 350 degrees.

1. Grease and flour a Bundt pan.

2. Into a large bowl, sift the flour, salt and baking powder and 1/4 t of the salt.

3. With mixer at high speed, beat egg white with 1/4 teaspoon salt till foamy throughout.

4. To the eggwhites, add 1 cup of the sugar, 1/4 cup at a time until stiff peaks form.

5. In a different large bowl at high speed, beat butter with remaining cup of sugar until light and fluffy (5 minutes) Important!

6. Beat egg yolks into the butter mixture with mixture on high speed; beat in peels, lemon juice and 2 T of water until smooth.

7. Divide flour mixture into thirds and at low speed blend the flour into the butter mixture a third at a time until just combined. Takes about seven minutes to get all the flour incorporated.

8. Fold in egg whites (or use lowest speed on hand mixer). Blend in egg whites, half at a time just until blended. Scrape batter into Bundt pan in 350 oven for 60 minutes. Cool on rack 15.

You want glaze? Mama doesn't make it with glaze. But here's the recipe anyway, for the glaze.

1 T butter
1 pound confectioner's sugar
1 t grated lemon peel
1/3 C lemon juice

Blend butter, sugar, lemon juice, until smooth then drizzle over cake.