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.
Nutrition & Diet Analysis (per serving)
768
kcal
38% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
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).
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).