Rich Almond and Lemon Cake

Rich Almond and Lemon Cake

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3 people made this

This cake is pale in colour, but very rich.


Serves: 14 

  • 8 egg whites
  • 1 dash cream of tartar
  • 1 cup (220g) white sugar
  • 250g butter, softened
  • 1 1/2 tablespoons grated lemon rind
  • 1 tablespoon lemon juice
  • 1 cup sour cream
  • 2 teaspoons vanilla essence
  • 2 cups (250g) plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup (115g) finely chopped blanched almonds

Preparation:40min  ›  Cook:1hour10min  ›  Ready in:1hour50min 

  1. In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup (110g) sugar.
  2. In another bowl, stir together the flour, baking powder and salt.
  3. In a large bowl, cream the butter 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 ring tin.
  4. Bake at 180 degrees C for about 70 minutes, or until it tests done with a toothpick. Cool on a wire rack.

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