Almond Lemon Cake

Rating: 3.75 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

By Carol
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Directions

  • In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup sugar.

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  • 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

Per Serving:
343.7 calories; 6.9 g protein; 31.2 g carbohydrates; 42.1 mg cholesterol; 192.8 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

m
Rating: 5 stars
09/25/2005
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! Read More
Helpful
(15)

Most helpful critical review

schmerna
Rating: 2 stars
01/25/2004
This cake was too dry. A cream cheese icing made it better but I still won't make it again. Read More
Helpful
(39)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
schmerna
Rating: 2 stars
01/25/2004
This cake was too dry. A cream cheese icing made it better but I still won't make it again. Read More
Helpful
(39)
m
Rating: 5 stars
09/24/2005
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! Read More
Helpful
(15)
Marilyn
Rating: 4 stars
02/16/2018
I'm giving this recipe four stars for flavor but I would have liked a little more information about what to expect when it's done. Because Carol referenced angel food cake (and because it has 8 egg whites!) I expected it to be lighter and fluffier. But mine came out quite dense like a pound cake. Perhaps I took too long folding in the egg whites but the batter was rather dense so it was difficult to incorporate the beaten egg whites. Also when she says "tube pan " I assumed she meant an angel food cake pan but I think this cake is more suited to a Bundt pan. Anyway I needed to use up some egg whites and sour cream so this recipe came in handy. I think the flavor is terrific (I love lemon and almond together!) but the texture is a bit too dense. Read More
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