Wwm's Lightened Almond Cake

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“This is an old Weight Watcher's Magazine Recipe. I've used it for years.. very light and you could easily put a DOLLOP of whipped cream and a few berries on top without adding too much carb's.”
12 Slices

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Spray a 10" tube pan with nonstick spray; set aside.
  2. On wax paper, combine flour, powder and salt; set aside. In large bowl with mixer on high, beat egg yolks, sugar and margarine till pale yellow.
  3. With mixer on lowest speed, gradually add flour mixture, alternating with juice concentrate till well blended. Add almond and vanilla extracts; beat till combined.
  4. In small bowl, with clean beaters and mixer on high, beat egg whites untill stiff peaks form. Gently fold into batter till no streaks of white remain.
  5. Pour batter into prepared pan. Baked 50-55 minutes or till toothipick inserted into center comes out clean. Let cool on rack 15 minutes. Run knife around sides of pan; invert cake onto rack and cool completely.

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