Lincoln Almond Cake
A rich, nutty almond cake with fluffy egg whites and crunchy chopped almonds, perfect for special occasions or teatime indulgence, appealing to almond lovers and cake enthusiasts.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix together sugar and butter until well combined.
- Sift together flour and baking powder.
- Gradually add the flour mixture alternately with a small amount of milk to the butter and sugar mixture, mixing thoroughly after each addition.
- Add chopped almonds and vanilla or almond extract, then mix thoroughly.
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Gently fold the beaten egg whites into the batter until just combined.
- Pour the batter into a greased and floured angel food or Bundt pan.
- Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool the cake upside-down on a wire rack before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks and gently fold them into the batter to maintain airiness. You can substitute blanched almonds with slivered almonds for a different texture. If you prefer a nut-free version, try adding an equal amount of chopped dried fruit like apricots or cranberries. This cake pairs beautifully with freshly whipped cream or a dusting of powdered sugar.
Serving Suggestions
Serve the Lincoln Almond Cake with a dollop of whipped cream and a sprinkle of sliced almonds on top for added texture. It pairs wonderfully with a cup of tea or coffee. For a delightful brunch option, consider serving it alongside a fruit salad or alongside recipes like Cheese Cornbread for a savory touch.
Storage & Reheating
Store any leftover Lincoln Almond Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 2 months. To reheat, simply thaw at room temperature, then warm in an oven at 300°F for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Lincoln Almond Cake contains roughly 581 calories, with 5g protein, 43g carbohydrates, and 28g fat. It is a good source of iron (14% of the Daily Value), calcium (14% of the Daily Value), and vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will alter the texture of the cake, making it denser and richer. If you want to try this, consider reducing the butter slightly to balance the moisture. However, for the original light and airy texture, stick to using just egg whites.
What can I do if the cake sticks to the pan?
To prevent sticking, make sure to grease and flour the pan thoroughly before adding the batter. You can also line the bottom with parchment paper for extra assurance. If it does stick, gently run a knife around the edges and tap the pan to release.
Can I add other flavors to the cake?
Absolutely! While vanilla and almond extract are traditional, you can experiment with citrus zest, like lemon or orange, for a refreshing twist. Just be cautious with the quantity to avoid overpowering the almond flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).