Lincoln cake (lemon pound cake)

Ingredients

1

All ingredients must be at room temperature.
2

Sift the flour with the baking soda and cream of tartar.
3

Cream the butter at high speed until fluffy.
4

Add sugar 1 tablespoon at a time, still beating at high speed.
5

It is important not to add all the sugar at once or the mixture will be heavy instead of fluffy.
6

Once all the sugar has been incorporated, add first egg and beat well until thoroughly mixed, then add the second egg and lemon extract and mix well.
7

Add 1/3 of the flour (sifted with cream of tarter and baking soda) and mix it at the lowest speed.
8

Add 1/3 of the milk in a thin stream, mixing it in at low speed, then increase speed to high and beat mixture until light and creamy.
9

Add 1/3 more flour, then 1/3 more milk and mix as described above.
10

Add the remaining flour and then milk as described before.
11

Beat the mixture for 3 minutes at high speed until creamy and light.
12

Pour the batter (which may look like it is too liquid) into a 9x5 loaf pan, lightly greased.
13

Lining pan with aluminum foil and greasing foil makes it easier to unmold.
14

Fold in candied lemon.
15

Place the cake in cold oven and set temperature at 300°.
16

Bake for 2 hours, or until golden brown and cake tester comes out clean.
17

Let cake cool in pan for 5 minutes, then unmold and let cool on rack.