2 c. cake flour
1/2 tsp. cream of tartar
1/2 tsp. salt
1 c. butter
1 c. sugar
4 eggs
5 tbsp. lemon juice, divided
1 1/4 c. Blue Diamond chopped natural almonds, toasted, divided
1/2 c. powdered sugar
1/2 tsp. vanilla extract

Sift cake flour with cream of tartar and salt; reserve. Cream butter and sugar. Add eggs, one at a time, mixing well. Add 2 tablespoons lemon juice. Gradually add sifted ingredients; mix thoroughly. Fold in 1 cup almonds. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Sprinkle top with remaining 1/4 cup almonds.

Bake at 325 degrees for 1 hour or until toothpick inserted in center comes out clean. While cake is baking, combine powdered sugar, remaining 3 tablespoons lemon juice, and vanilla; heat, stirring to dissolve sugar. When cake is done, drizzle top with hot glaze. Let cake cool, then remove from pan.