3 tbsp. butter
1 c. sugar
4 eggs, separated
1/2 c. lemon juice
2 tsp. lemon rind
1/4 tsp. salt
3 tbsp flour
1 c. milk
1/4 c. slivered almonds

Cream butter, sugar and egg yolks. Add lemon juice, lemon rind, salt and flour. Mix well. Stir in milk. Blend in slivered almonds. Beat the egg whites until stiff. Fold into mixture.

Pour into 9 x 5-inch loaf baking dish. Set in pan of hot water in the oven.

Bake at 325°F for 40 minutes, then 350°F for 10 minutes.