butter
1 c. sliced almonds
2 tbsp. sugar
1 c. butter
2 c. sugar
2 tsp. vanilla
1/2 tsp. almond extract
1 1/2 tsp. grated lemon peel
4 egg yolks
3 1/4 c. sifted cake flour
4 tsp. baking powder
1 1/2 tsp. salt
1 1/2 c. milk
4 egg whites

Generously butter bottom, sides and tube of 10 inch tube pan; sprinkle with sliced almonds, rotating pan until sides and bottom are evenly coated. Sprinkle 2 tablespoons sugar over almond-coated sides and bottom. Cream together 1 cup butter with the 2 cups sugar until light and fluffy. Add vanilla, almond extract and lemon peel. Beat in egg yolks until light and fluffy. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk beating thoroughly after each addition. Beat egg whites until stiff but not dry. Gently fold into batter. Carefully turn into prepared pan.

Bake at 325 degrees about 1 hour and 20 minutes or until cake tests done. Let cake stand in pan for about 10 minutes, then invert onto wire rack to finish cooling. No frosting is needed.