Almond Lemon Cake

• 8 egg whites
• 1 dash cream of tartar
• 1 cup white sugar
• 1 cup butter, softened
• 1 1/2 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
• 1/8 teaspoon salt
• 1 cup finely chopped blanched almonds

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.

egg whites, cream of tartar, white sugar, butter, lemon zest, lemon juice, sour cream, vanilla, flour, baking powder, salt, blanched almonds

Taken from www.allrecipes.com/recipe/7654/almond-lemon-cake/ (may not work)