Lemon and Almond Cake (serves 8) Ingredients: 1/2 cup butter (unsalted; at room temperature) 3/4 cup packed brown sugar (light) 1 tbsp. lemon zest 1 tsp. vanilla extract 1 tsp. baking powder 1/2 tsp. salt 3 egg yolks 4 egg whites 1 1/4 cups ground almonds 1/2 cup all-purpose flour 1/4 cup lemon juice 1/4 tsp. cream of tartar 1. Preheat oven to 350 degrees F. Butter an 8-inch round pan. Line the bottom with wax paper and lightly butter the paper. Lightly flour the pan and tap out any excess flour. 2. Combine butter with brown sugar, lemon zest, vanilla, salt, and baking powder. Beat until light and fluffy. Add egg yolks , beating one at a time. Beat well. 3. In a separate bowl, combine ground almonds and flour. Stir into egg mixture. Add lemon juice. Whip egg whites with cream of tartar until they form soft peaks. Fold in the egg whites in 3 additions. 4. Spoon batter cake pan and bake for about 35 to 40 minutes, or until cake is golden and toothpick comes out clean. Cool on a rack for 15 minutes. Remove the cake from pan and peel off waxed paper. Let the cake cool on a wire rack. Nutritional Info for each serving: Calories: 244 Protein: 5g Fat: 16.5g Carbohydrates: 20g Sodium: 194mg Cholesterol: 88mg Fiber: 2g Sugar: 14g