Almond Lemon Cake

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Delicious and reasonably low cal, i use splenda brown sugar instead of regular but otherwise keep to the recipe.

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Steps

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Preheat over to 350 degrees fahrenheit.

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Butter an 8-inch round cake pan.

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Line the bottom of the cake pan with wax paper and butter the paper.

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Lightly flour the pan , being sure to tap out any excess flour.

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Beat butter with brown sugar , lemon zest , vanilla , baking powder , and salt.

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Beat until light and fluffy.

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Add egg yolks one at a time , beating well each time.

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Combine ground almonds and flour and stir into egg mix.

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Stir in lemon juice.

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Whip egg whites with cream of tartar to soft peaks.

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Fold the egg whites into batter in 3 additions.

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Spoon batter into prepared cake pan and bake approximately 35 to 40 minutes or until a pale goldish color and toothpick comes out clean.

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Let cool on rack for 15 minutes.

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Remove cake from pan and peel off paper.

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Let the cake completely on a wire rack', transfer cake to a platter and dust with confectioners' sugar"]".

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Ingredients

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unsalted butter, light brown sugar, lemon zest, vanilla extract, baking powder, salt, egg yolks, egg whites, ground almonds, all-purpose flour, lemon juice, cream of tartar', confectioners' sugar"]"