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Lemon-Thyme Pound Cake
Excerpt from At Home, At Sea:
Recipes from the Maine Windjammer
J&E Riggin By Anne Mahle

1 cup sugar
1-1/2 cups (3 sticks) butter, softened
8 large eggs, separated
1 tablespoon grated lemon rind
2 tablespoons lemon juice
1 teaspoon lemon extract
1/4 cup milk
2-1/4 cups unsifted bleached
all-purpose flour
(unbleached will
make a heavy cake)
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cream of tartar
3/4 cup sugar
1/2 cup fresh whole lemon-thyme leaves

Preheat oven to 325°.  Grease and flour a Bundt pan.

In a large bowl, beat the sugar and butter together until smooth.  Set aside.

Separate the eggs, placing the whites in a separate large bowl and mixing the
yolks into the sugar and butter mixture.

Stir the lemon rind, lemon juice, lemon extract, and milk into the
egg/sugar/butter mixture.

Sift the flour, baking powder, and salt (NOT the cream of tartar) into the batter
and beat in at low speed.

Add the cream of tartar to the egg whites and whip until foamy.  Add the sugar
and beat until stiff peaks are formed.

Gently fold the egg whites and thyme leaves into the batter.

Spoon the batter into the prepared pan and bake for 1-1/4 to 1- 1/2 hours; test
with a toothpick.

Invert the cake on a rack and cool in the pan.

Makes 16 servings
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