Grandma's Original Pound Cake

After resurrecting this recipe when Mom almost lost it, it's a long-time family favorite. Similar to many "old time" recipes but with many fewer eggs and separating and folding in the egg whites to lighten the texture. But this is NOT a dry cake, and so full of flavor it can stand alone on the plate! ENJOY!

• Ready In: 1 hr 15 mins
• Serves: 8-12

Ingredients

• 1  cup butter
• 2  cups sugar
• 4  eggs, separated
• 1⁄2 teaspoon salt
• 1  lemon, rind of
• 2 1⁄2 cups flour
• 2 1⁄2 teaspoons baking powder
• 1  cup milk

Directions

1. Heat oven to 350 degs. Grease a tube pan or bundt pan.
2. In mixing bowl, cream butter and sugar. Add egg yolks and lemon rind.
3. Sift together flour and baking powder and add to creamed mixture alternating with milk.
4. In separate bowl, beat egg whites and salt until stiff. Mix some of whites into batter, and then fold batter into remaining whites.
5. Pour into pan and bake for 30-45 mins, until it tests as done.