Almond Lemon Cake

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"This cake is pale in color, but very rich--much richer than an angel food cake."
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1 h 50 m servings 344 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup sugar.
  2. In another bowl, stir together the flour, baking powder, and salt.
  3. 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.
  4. 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.


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This cake was too dry. A cream cheese icing made it better but I still won't make it again.

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!

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