Lemon-Poppy Seed Pound Cake
Yields: 2 loaves
1 cup unsalted butter, softened
2 cups sugar
10 large eggs, separated
2 tablespoons lemon juice
2 tablespoons lemon peel, grated
1 teaspoon vanilla extract
1/2 cup poppy seeds
4 1/2 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
Preheat oven to 325 deg. Butter well two 9 x 5 x 3-inch loaf pans
and dust with flour, shaking out the excess. In a bowl with an
electric mixer, cream the butter, then add 1 1/2 cups of the sugar,
a little at a time, and beat the mixture until light and fluffy.
Beat in the egg yolks, one at a time, the lemon juice, lemon peel,
vanilla extract, and poppy seeds. In a bowl, sift the flour, baking
powder, and salt. Beat the flour mixture into the butter mixture.
In another bowl with an electric mixer, beat the egg whites until
they form very soft peaks. Add the remaining sugar, a little at
a time, then continue to beat the egg whites until they are stiff
but not dry. Stir in one-fourth of the egg-white mixture, then
fold in the remaining whites gently but thoroughly into the batter.
Divide the batter between the loaf pans and bake for 1 to 1 1/4
hours, or until a cake tester inserted in the center of each loaf
comes out clean. Let cool in the pan for 5 minutes and invert onto
racks to cool completely.