1 1/2 c. sliced almonds
1/2 lb. unsalted butter, softened
2 c. granulated sugar
1 tbsp. finely grated lemon zest
2 c. unbleached all-purpose flour
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
1/2 tsp. lemon extract
5 eggs

SYRUP:

6 tbsp. granulated sugar
4 tbsp. amaretto liqueur
3 tbsp. fresh lemon juice

1. Preheat oven to 350 degrees. Spread almonds on a baking sheet and place in oven for 8 to 10 minutes or until just golden. Remove and set aside.

2. Lightly grease and flour a 10" non-stick bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of pan.

3. In the bowl of an electric mixer, cream butter, sugar and lemon zest together until pale yellow and fluffy. Add flour, stir just enough to blend.

4. Add lemon juice and extracts. Stir. Add eggs, one at a time, stirring after each addition.

5. With a rubber spatula, gently fold in the remaining toasted almonds.

6. Scrape the batter into prepared pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes of baking, cover top of cake tightly with aluminum foil.)

7. While cake is baking, prepare syrup; in a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until sugar melts. Reserve until ready to use.

8. When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully pour on brush on half of the syrup until it is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes.

9. Gently invert the cake onto another rack and remove from pan. With a cake tester, poke holes in the top and sides of cake; brush with remaining syrup. You can increase the amount of liqueur to taste. Let cake cool completely before placing in tin and gift wrapping. Serves 12.