Rating: 4 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.

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Recipe Summary

prep:
40 mins
cook:
1 hr 10 mins
total:
1 hr 50 mins
Servings:
14
Yield:
1 10 inch tube pan
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Ingredients

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

Directions

Instructions Checklist
  • 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

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