Almond Lemon Cake

Name: Almond Lemon Cake
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 1 10 inch tube pan
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

Rating: 3.75 stars

4 Ratings
3 Reviews
2 Photos

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

By Carol

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Recipe Summary

prep:

40 mins

cook:

1 hr 10 mins

total:

1 hr 50 mins

Servings:

Yield:

1 10 inch tube pan

Nutrition Info

Directions

Step 1
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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Step 2
In another bowl, stir together the flour, baking powder, and salt.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

344 calories; protein 6.9g; carbohydrates 31.2g; fat 22g; cholesterol 42.1mg; sodium 192.8mg. Full Nutrition

Reviews (3)

Most helpful positive review

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

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 Helpful Most Positive Least Positive Newest

schmerna

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)

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

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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Almond Lemon Cake

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Recipe Summary

Ingredients

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Reviews (3)

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Almond Lemon Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

Most helpful positive review

Most helpful critical review

All Reviews for Almond Lemon Cake