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Ingredients

8 egg whites 1 dash cream of tartar 1 cup white sugar 1 cup butter, softened 1 ½ tablespoons grated lemon zest 1 tablespoon lemon juice 1 cup sour cream 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder ⅛ teaspoon salt 1 cup finely chopped blanched almonds

Nutrition Info

343.7 calories carbohydrate: 31.2 g cholesterol: 42.1 mg fat: 22 g fiber: 1.6 g protein: 6.9 g saturatedFat: 10.9 g servingSize: - sodium: 192.8 mg sugar: 15.1 g transFat: : - unsaturatedFat: : -

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

1 10 inch tube pan

This cake is pale in color, but very rich--much richer than an angel food cake.