Beating egg whites into fluffy, shimmering clouds is more than baking, it involves science. There must be no water in the bowl or on the whisk. A copper bowl is preferred due to how copper assist the molecules in lining up, but since my arm gets tired from whisking, I prefer to use my kitchen aid stand mixer with the whisk attachment. Whisk eggs whites and cream of tarter until peaks form and hold. Set aside.

In a medium mixing bowl, stir together flour, baking powder, cardamom and salt.

In a large mixing bowl cream butter and sugar until fully incorporated and smooth. Add egg yolks two at a time, beating well between each addition. Add lemon zest, juice and vanilla. Blend again.

Alternate adding a few tablespoons of flour mixture with milk, until all has been mixed.

Gently fold eggs whites into butter mixture. At first, mixture will be sloppy, but continue to fold and it will tighten up. When batter is one, cohesive mixture, pour into prepared bundt pan.

Bake for 50-60 minutes, or until Cardamom Lemon Cake passes the toothpick test.

Remove and allow to cool. Flip onto cooling rack. Dust with powdered sugar.

Cake can be served warm or room temperature. Enjoy your Cardamom Lemon Cake!