1 Lb 14 Oz American Almond® Blanched Almond Flour
15 Oz Potato starch
2 Lb 8 Oz Granulated sugar
2 Oz Baking powder
1 Oz Salt
20 Fl.Oz Vegetable oil
20 Oz Egg yolks
20 Fl.Oz Lemon juice
1 Oz Grated lemon zest
2 1/2 Fl.Oz Vanilla extract
2 Lbs 8 Oz Egg whites
1 Lb Powdered sugar, sifted
5 Fl.Oz Lemon juice
1 Oz Lemon zest, optional
Stir together the American Almond® Blanched Almond Flour, potato starch, 1 ¾ pounds of the graulated sugar, the baking powder and salt.
In a separate bowl mix the oil, yolks, lemon juice, zest and vanilla extract. Add the liquid mixture to the dry ingredients.
In a clean bowl, beat the egg whites until foamy. Slowly beat in the remaining granulated sugar. Continue beating until the egg whites are stiff but not dry.
Stir one-third of the egg whites into the batter to lighten it. Fold in the remaining egg whites.
Pour the batter into five ungreased 10-inch tube pans. Bake at 325°F until set in the center, approximately 1 hour.
Immediately invert the pans. Allow the cakes to cool completely before removing them from the pans.
Stir the glaze ingredients together then drizzle over the top of the cooled cakes.
Formula courtesy of American Almond