Rich Almond and Lemon Cake

    1 hour 50 minutes

    This cake is pale in colour, but very rich.

    7 people made this

    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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    Reviews and Ratings
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    Reviews in English (3)


    This cake was too dry. A cream cheese icing made it better but I still won't make it again.  -  30 Dec 2000  (Review from Allrecipes USA and Canada)


    this cake was a hit, i paired it with a lemon icing and everyone loved it. definitely worth the trouble of seperating out eight eggs! i didn't find it too dry at all. it was delicious!  -  24 Sep 2005  (Review from Allrecipes USA and Canada)


    I'm giving this recipe four stars for flavor, but I would have liked a little more information about what to expect when it's done. Because Carol referenced angel food cake (and because it has 8 egg whites!) I expected it to be lighter and fluffier. But mine came out quite dense, like a pound cake. Perhaps I took too long folding in the egg whites, but the batter was rather dense so it was difficult to incorporate the beaten egg whites. Also, when she says "tube pan," I assumed she meant an angel food cake pan, but I think this cake is more suited to a Bundt pan. Anyway, I needed to use up some egg whites and sour cream so this recipe came in handy. I think the flavor is terrific (I love lemon and almond together!), but the texture is a bit too dense.  -  16 Feb 2018  (Review from Allrecipes USA and Canada)