Toss raisins with 1 tablespoon of the flour to coat; set aside.

In bowl, combine egg whites and salt; beat frothy. Gradually add 3/4 cup sugar to whites; beat to soft peaks. Set aside. In another bowl, beat egg yolks at high speed with electric mixer, gradually adding remaining sugar; beat until thick and pale. Set aside.

In mixer bowl, cream butter and vanilla. Gradually beat in remaining flour, baking powder and cardamom. On low speed beat in yolk mixture; stir in raisins and lemon peel. Fold in beaten whites in four portions. Pour batter into two greased and floured 3-1/2 x 5-1/2 inch loaf pans or one 2-quart rectangular mold or tube pan. Bake in 350 degree F oven 45 minutes, or until pick inserted into center comes out clean. Cool; remove from pans. Dust with additional powdered sugar.

Recipe Courtesy of The California Raisin Marketing Board.