2 tbsp. butter
1/2 c. whole natural almonds, finely chopped
2 1/3 c. all-purpose flour, sifted
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
2/3 c. butter
1 1/2 c. sugar
1 tsp. vanilla extract
1 tsp. almond extract
3 lg. eggs, separated
3/4 c. milk
2 tbsp. lemon juice
1 tsp. grated lemon peel
1/2 tsp. cream of tartar
1 whole almond

APRICOT GLAZE:

1/2 c. thick apricot jam
2 tsp. rum or orange juice

With butter, generously grease a 9 inch Bundt pan. Sprinkle with chopped almonds. Set aside. Sift flour, baking powder, salt and soda together. Thoroughly cream butter, 1 1/4 cups sugar and flavoring. Beat in egg yolks until light and fluffy. Blend in flour mixture alternately with milk, lemon juice and lemon peel, beating slightly after each addition. Beat egg whites with cream of tartar; gradually add remaining 1/4 cup sugar, beat until stiff but not dry.