Mary Poppins' Lemon Cakes

•½ cup butter, room temp

•1 cup white sugar

•2 cup plan flour

•4 tsp baking powder

•½ cup milk

•½ tsp almond extract

•1 tbsp lemon zest

•4 egg whites

1.Preheat oven to 350 degrees

2.Cream the butter then gradually mix in the sugar. Sift in the flour and baking powder, and stir in the milk.

3.Finally whisk the egg whites until frothy and stir into the batter along with the lemon zest.

4.Pour into mini cake pans, or cupcake pans and bake for 20 minutes.

5.Let cool and serve with a shake of powdered sugar on top

Mary Poppins was released on August 27, 1964

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