Italian Almond Cake

Circle B Kitchen

Recipe adapted from Tastes of Italia


4 eggs, yolks and whites separated

½ cup granulated sugar

¼ cup powdered sugar

1 cup almonds, chopped and toasted

½ cup all purpose flour

¼ butter, softened

3 tablespoons sour cream

1 teaspoon baking powder

2 tablespoons lemon zest, grated

1 tablespoon fresh lemon juice

1 teaspoon vanilla


2 cups powdered sugar

1 ½ tablespoons fresh lemon juice

½ teaspoon almond extract

½ cup chopped, toasted almonds

Preheat oven to 350 degrees.

In a large bowl, beat together the sugars and the softened butter until creamy. Add the egg yolks, beating until well combined and almost foamy. Mix in the sour cream. Add the almonds, flour, baking powder and lemon zest.

In a separate bowl, beat the egg whites with the lemon juice and vanilla until stiff peaks form. Gently fold into the egg yolk mixture.

Spray a 9 or 10-inch cake pan or springform pan with nonstick cooking spray and dust with flour. Pour in the batter and bake for 25 to 30 minutes for a 10-inch pan or 35 to 45 minutes for a 9-inch pan, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let cool for 10 minutes, then turn out onto a wire rack to cool.

To make the frosting, combine the sugar, lemon juice and almond extract until smooth and creamy. Frost the top of the cake, letting it drizzle down the sides, and top with the chopped toasted almonds.