Lemon-Aniseed Pound Cake

Directions

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