New Menu Almond Lemon Cake :: The Best Recipes

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Almond Lemon Cake

"This cake is faded in coloration, however very wealthy--an awful lot richer than an angel meals 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 until stiff. Gradually beat in half of cup sugar.
In some other 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, bitter cream, and vanilla. Stir the flour mixture into the butter mixture, along with about 1/three of the overwhelmed egg whites. Fold in the rest of the egg whites lightly however thoroughly. Stir in the almonds. Turn the batter right into a greased and floured tube pan.
Bake at 350 stages F (175 degrees C) for about 70 minutes, or until it checks performed with a toothpick. Cool on a cord rack.

Notes :

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