Almond Lemon Cake recipe

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Ingredients

8 egg whites
1 dash cream of tartar
1 cup white sugar
1 cup butter, softened
1 ½ tablespoons grated lemon zest
1 tablespoon lemon juice
1 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
1 cup finely chopped blanched almonds

Nutrition Info

343.7 calories
carbohydrate: 31.2 g
cholesterol: 42.1 mg
fat: 22 g
fiber: 1.6 g
protein: 6.9 g
saturatedFat: 10.9 g
servingSize: -
sodium: 192.8 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup sugar.

  2. In another bowl, stir together the flour, baking powder, and salt.

  3. In a large bowl, cream the butter or margarine with the remaining 1/2 cup sugar. Beat in lemon rind, lemon juice, sour cream, and vanilla. Stir the flour mixture into the butter mixture, along with about 1/3 of the beaten egg whites. Fold in the rest of the egg whites gently but thoroughly. Stir in the almonds. Turn the batter into a greased and floured tube pan.

  4. Bake at 350 degrees F (175 degrees C) for about 70 minutes, or until it tests done with a toothpick. Cool on a wire rack.

Recipe Yield

1 10 inch tube pan

Recipe Note

This cake is pale in color, but very rich--much richer than an angel food cake.

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