This cake is pale in color, but very rich–much richer than an angel food cake.
Almond Lemon Cake
- 8 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
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.