Almond Lemon Cake So Tasty

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Tuesday, November 3, 2015

Almond Lemon Cake

"This cake is light in coloration, but very wealthy--a great deal richer than an angel meals cake."

Ingredients :

eight egg whites
1 sprint cream of tartar
1 cup white sugar
1 cup butter, softened
1 1/2 tablespoons grated lemon zest
1 tablespoon lemon juice
1 cup bitter cream
2 teaspoons vanilla extract
2 cups all-reason flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely chopped blanched almonds

Instructions :

Prep : 40M	Cook : 14M	Ready in : 1H50M

In a bowl, beat the egg whites with the cream of tartar till stiff. Gradually beat in half of cup sugar.
In any other bowl, stir together the flour, baking powder, and salt.
In a huge bowl, cream the butter or margarine with the final 1/2 cup sugar. Beat in lemon rind, lemon juice, sour cream, and vanilla. Stir the flour combination into the butter aggregate, at the side of about 1/three of the beaten egg whites. Fold within the rest of the egg whites gently but very well. Stir inside the almonds. Turn the batter into a greased and floured tube pan.
Bake at 350 stages F (a hundred seventy five levels C) for approximately 70 minutes, or till it exams done with a toothpick. Cool on a cord rack.

Notes :

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