Lemon-Aniseed Pound Cake - cooking recipe

Ingredients

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

Preparation

Position
rack\tin
center of oven and preheat to 350\u00b0. Grease and
flour
4
1/2 x 12-inch loaf pan.
Using electric mixer, cream
butter
and sugar in large bowl until light and fluffy. Beat
in
yolks
1 at a time.
Blend in peel, aniseed and vanilla.
Sift together
flour,
baking
powder
and
1/2 teaspoon salt.
Mix into
batter alternately with milk.
Using electric mixer with clean
dry beaters, beat whites with pinch of salt and cream of tartar
in large bowl until stiff but not dry.
Fold half of whites
into
batter
to
loosen.
Fold\tin remaining whites. Spoon half\tof
batter
into
prepared pan. Sprinkle
evenly with espresso
powder.
Spoon
in
remaining batter.
Bake until golden brown and tester inserted in center comes out clean, about 1
1/2 hours.
Cook 20 minutes in pan. Invert onto rack and cool completely.
Chill overnight.
Bring to room temperature before slicing.