Ingredients
| eggs: 8 (whites) |
| cream of tartar: 1 dash |
| granulated sugar: 1 cup |
| salted butter: 1 cup (softened) |
| lemon zest: 1 1/2 Tbl |
| lemon juice: 1 Tbl |
| sour cream: 1 cup |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| salt: 1/8 tsp |
| blanched almonds (chopped): 1 cup |
Almond Lemon Cake
Credit: AllRecipes
User rating:
"This cake is pale in color, but very rich--much richer than an angel food cake."
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Prep Time
40 min -
Cook Time
70 min -
Servings
14 serving(s)
Tags
Method
Directions
- 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.