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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