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Almond Lemon Cake

"This cake is pale in color, but very rich--much richer than an angel food cake."
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1 h 50 m servings 344 cals
Original recipe yields 14 servings (1 10 inch tube pan)

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  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.

Nutrition Facts

Per Serving: 344 calories; 22 g fat; 31.2 g carbohydrates; 6.9 g protein; 42 mg cholesterol; 193 mg sodium. Full nutrition

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Read all reviews 3
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Least positive

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

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!

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...