Almond Lemon Cake

Ingridients

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

Directions

Prep 40 m

Cook 1 h 10 m

Ready In 1 h 50 m

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

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.