Mary Lincoln’S White Almond Cake Recipe

Name: Mary Lincoln’S White Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter and flour for prepping the pan; 2 cups granulated sugar; 1 cup (2 sticks) unsalted butter, at room temperature; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 cup whole milk, at room temperature; 1 cup (4 ounces) blanched almond slivers, very finely chopped; 1 1/2 teaspoons vanilla extract; 6 large egg whites, at room temperature; 1/2 teaspoon salt

Servings: persons

1
Place a rack in the center of the oven, and preheat the oven to 350u00b0 F. Lightly grease and flour a 10-inch tube pan with butter and flour. Shake out the excess flour, and set the pan aside.
2
Place the sugar and butter in a large bowl, and beat with an electric mixer on medium until light and fluffy, 3 minutes. Set the bowl aside.
3
Sift the flour and baking powder into a large bowl, and sift 2 more times. Add the flour mixture to the creamed butter and sugar in 3 additions, alternating with the milk. Beat on medium speed until the mixture is just blended. Scrape down the sides of the bowl with a rubber spatula, and fold in the almonds and vanilla. Set the bowl aside.
4
In a large mixing bowl, beat the egg whites and salt with clean beaters on high speed until stiff peaks form, 4 to 5 minutes. Fold about a quarter of the beaten whites into the batter, just until combined. Fold the remaining whites into the batter, just until combined. Pour the batter evenly into the prepared pan, and place the pan in the oven.
5
Bake the cake until it is golden brown and a toothpick inserted in the center comes out clean, 57 to 62 minutes. Remove the pan from the oven and place on a wire rack to cool for 15 minutes. Run a knife around the edges, give the pan a gentle shake, and invert the cake onto the rack to cool, right side up, 1 hour. Slice and serve.

1730

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Butter and flour for prepping the pan, 2 cups granulated sugar, 1 cup (2 sticks) unsalted butter, at room temperature, 3 cups all-purpose flour, and more.

Yes, Mary Lincoln’S White Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mary Lincoln’S White Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions