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Lemon Almond Cake

Have your cake and eat it too.

Nutrition Facts: Carbohydrates 8.5g
Lemon Almond Cake Photo
Yield: Serves 4


  • 1 cup blanched slivered almonds
  • 1/2 cup Splenda
  • 4 eggs, separated
  • 5 tsp. grated lemon peel
  • 1/2 tsp. cinnamon
  • Pinch of salt


  1. Preheat oven to 375F
  2. Butter cake pan
  3. Line bottom of pan with waxed paper
  4. Finely grind almonds with 2 Tbs. Splenda in processor
  5. Combine yolks, 2 Tbs. Splenda, lemon peel, cinnamon and salt in medium bowl
  6. Using electric mixer, beat until thick and smooth, about 2 minutes
  7. Stir in almond mixture
  8. Using clean beaters, beat egg whites in large bowl until soft peaks form
  9. Gradually add 4 Tbs. Splenda, beating until stiff but not dry
  10. Fold large spoonful of whites into almond mixture
  11. Gently fold in remaining whites
  12. Transfer batter to pan
  13. Bake until toothpick comes out clean, about 35 minutes
  14. Cool in pan on rack
  15. Turn out onto platter

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