Creole Butter Pound Cake

Prep : 30 minutes   Bake : 50 minutes    Makes 16 servings

6              eggs , seperated
1              cup butter , softened
2              cups sugar
1              tablespoon grated lemon peel
1              teaspoon vanilla extract
1/2           teaspoon almond extract
1-1/2        cups all-purpose flour
2               teaspoons baking powder
1/2            teaspoon salt
1/2            teaspoon ground cardamom
6               tablespoon  2% milk
2               tablespoons confectioners' sugar

1 .      Place egg whites in a large bowl ; let stand at room temperature  for 30 minutes  . Generously grease and  flour  a 10-inch tube pan .
2 .      In a large bowl , cream butter  and sugar until light  and fluffy . Add egg yolks  , one at a time  , beating well after each addition. Beat in lemon  peel and extracts . In another bowl  , mix the flour , baking powder  , salt and cardamom ; add to the creamed  mixture  alternately  with milk , beating well after each addition .
3 .       With clean beaters  , beat egg white on medium speed  until soft peaks form . Fold into batter .
4 .       Transfer  to prepared  pan . Bake at 350* for 50 to 60 minutes  or until a toothpick  inserted  in center  comes out clean . Cool in pan 10 minutes  before removing to wire rack to cool . Sprinkle  with confectioners; sugar .