Almond Lemon Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 cup blanched almonds and finely chopped
• 1 cup butter softened
• 1 dash cream of tartar 
• 8  egg whites 
• 2 cups flour all-purpose
• 1 tablespoon juice of lemon 
• 1.5 tablespoons lemon zest grated
• 0.1 teaspoon salt 
• 1 cup cup heavy whipping cream sour
• 2 teaspoons vanilla extract 
• 1 cup sugar white

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks

Directions

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.