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This recipe for POUNDCAKE: PENNY-WISE AND POUND-WISE TOO, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Thursday, July 20, 2006


8 egg whites (1 cup)
3 c flour
1 tsp baking powder
1 tsp salt
2 c sugar
8 egg yolks
2 c butter
1 tbsp grated orange peel
2 tbsp grated lemon peel
2 tbsp lemon juice

1 tbsp butter
1 pound powdered sugar
1 tsp grated lemon peel
1/3 c lemon juice

Separate eggs, turning yolks into one large bowl and whites into another. Let egg whites warm to room temperature, about 1 hour. Preheat oven to 350.

With shortening lightly grease bottom and side of 10 inch tube pan. Sprinkle with a little flour. Rotate to coat inside of pan evenly; shake out excess flour.

Sift flour and measure 3 cups. Resift with baking powder and 1/4 tsp salt. With mixer at high speed, beat egg whites and 1/4 tsp salt, at high speed, until foamy. Beat in 1 c of sugar, 1/4 c at a time, beating well after each addition. Beat until soft peaks form when beater is slowly raised.

On foil or waxed paper, grate orange and lemon peels on fine grate and measure.

In large bowl, at high speed, with same beaters (no need to wash) butter with remaining c sugar until light and fluffy, 5 minutes and beat in yolks until light and fluffy. At high speed, beat in peels, lemon juice, and 2 tablespoons water until smooth. Divide flour mixture into thirds; at low speed, blend in, 1/3 at a time, just until combined, takes about 1 minute. At low speed, blend in egg whites, half at a time, just until blended, scraping bowl and guiding batter into the beater. Be sure not to overmix. Fill batter into prepared pan, cleaning bowl with rubber scraper. Bake in middle of oven for 60 minutes, or until cake tester inserted in center of cake comes out clean.

Cool on rack 15 minutes. Gently loosen sides with spatula; turn out; cool. Drizzle glaze over the cake.




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