almond-lemon-cake

Almond Lemon Cake

2 Reviews Add a Pic
  • Prep

    40 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 50 m
Carol
Recipe by  Carol

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

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Ingredients

Adjust Servings

Original recipe yields 1 10 inch tube pan

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.

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Reviews (2)

Rate This Recipe
schmerna
39

schmerna

This cake was too dry. A cream cheese icing made it better but I still won't make it again.

m
15

m

this cake was a hit, i paired it with a lemon icing and everyone loved it. definitely worth the trouble of seperating out eight eggs! i didn't find it too dry at all. it was delicious!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 344 cal
  • 17%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 31.2 g
  • 10%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Lemon Pound Cake III

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Lemon Cake with Lemon Filling and Lemon Butter Frosting