Yield: 1 pound cake
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4 large eggs
2 cups confectioner's sugar
3/4 cups (1 1/2 sticks) margarine, softened
1 tablespoon grated lemon rind
3 cups unsifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup milk
2 teaspoon sugar
confectioner's sugar (optional)
Cooking time: 60 minutes
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Preheat oven to 350 degrees.
Grease and flour a 9 inch tube pan.
Separate eggs, placing whites in a large bowl.
Set yolks aside.
With mixer, beat egg whites until stiff peaks form.
Set aside.
In another large bowl, beat together confectioners sugar and margarine until mixture forms a smooth paste. Beat in reserved egg yolks and lemon rind until thick and lemon colored.
(On waxed paper, stir together flour, baking powder and salt.)
Beat flour mixture into sugar mixture, alternately with milk until well combined.
Gently fold beaten egg whites into batter; spoon into prepared pan.
Sprinkle top with sugar.
Bake for 1 hour until golden and cake tester inserted in center comes out clean.
Cool cake in pan 5 minutes.
Turn cake out; invert top side up onto wire rack and cool to room temperature.
If desired, sift confectioners sugar over cake before serving.