Almond Lemon Cake

Almond Lemon Cake This cake is pale in color, but very rich–much richer than an angel food cake.


Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 40 mins

    COOK : 1 hr 10 mins

    TOTAL : 1 hr 50 mins

    SERVING : 14

    YIELD : 1 10 inch tube pan

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

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

  • 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.

  • 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.

Per Serving: 344 calories; protein 6.9g; carbohydrates 31.2g; fat 22g; cholesterol 42.1mg; sodium 192.8mg.