Makes 1 10 inch tube pan
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
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.