ALMOND LEMON CAKE

Almond Lemon Cake image

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

Provided by Carol

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h50m

Yield 14

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 31.2 g, Cholesterol 42.1 mg, Fat 22 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 10.9 g, Sodium 192.8 mg, Sugar 15.1 g