Almond Lemon Cake The Best Recipes

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Almond Lemon Cake

"This cake is light in color, but very rich--a great deal richer than an angel food cake."

Ingredients :

eight egg whites
1 dash cream of tartar
1 cup white sugar
1 cup butter, softened
1 1/2 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
1/8 teaspoon salt
1 cup finely chopped blanched almonds

Instructions :

Prep : 40M	Cook : 14M	Ready in : 1H50M

In a bowl, beat the egg whites with the cream of tartar till stiff. Gradually beat in 1/2 cup sugar.
In every other bowl, stir together the flour, baking powder, and salt.
In a huge bowl, cream the butter or margarine with the final 1/2 cup sugar. Beat in lemon rind, lemon juice, bitter cream, and vanilla. Stir the flour aggregate into the butter mixture, at the side of approximately 1/three of the crushed egg whites. Fold in the rest of the egg whites lightly however thoroughly. Stir within the almonds. Turn the batter into a greased and floured tube pan.
Bake at 350 degrees F (a hundred seventy five degrees C) for about 70 mins, or until it tests carried out with a toothpick. Cool on a cord rack.

Notes :

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