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“Based on a recipe from Southern Living Magazine, January 1982.”
READY IN:
1hr 49mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside.
  2. Cream butter and shortening; gradually add 1/2 cup each sugar and Splenda, beating well at medium speed of an electric mixer. Add egg yolks, and beat well. Add lemon rind, juice, and flavorings; beat well.
  3. Combine flour, baking powder, soda, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; set batter aside.
  4. Beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; fold egg white mixture into batter. Pour batter into prepared pan. Press whole almond just below surface of batter.
  5. Bake at 300 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire 10-inch cake.

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