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Almond Lemon Cake

Makes 1 10 inch tube pan

Ingredients: 8 egg whites1 dash cream of tartar1 cup white sugar1 cup butter, softened1 1/2 tablespoons grated lemon zest1 tablespoon lemon juice1 cup sour cream2 teaspoons vanilla extract2 cups all-purpose flour1 teaspoon baking powder1/8 teaspoon salt1 cup finely chopped blanched almonds

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.