Almond Lemon Cake

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

• Preparation Time: 40 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 50 mins
• Calories: 344 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.