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President Harry S. Truman's Pound Cake Recipe
Yields 1 dozen

Cake

  • 1 lb sugar
  • 1 lb butter, softened
  • 9 eggs, separated
  • 1 lb flour
  • 1 lemon, juice and zest
  • 12 walnut halves

Preheat oven to 250°F. Whip the egg whites to stiff peaks, set aside. Cream sugar and butter together. Add the egg yolks and lemon juice to the creamed sugar and butter mixture. Fold in the egg whites. Bake for 20 minutes or until a toothpick comes out clean.

Glaze

  • 2 cups confectioners’ sugar
  • ¼ cup milk
  • 1 lemon, juice

Let the cake cool on a wire rack before adding glaze. Combine all ingredients in a medium bowl and stir until well mixed. Top cake with glaze and a walnut half on each.

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