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

Generously butter bottom and sides of 10 inch tube pan; press almonds into butter on bottom and sides; sprinkle with the 1 tbsp. sugar. Thoroughly cream the 3/4 cup butter with the 1 1/2 cups sugar. 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 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 10 minutes. Let cake stand in pan about 10 minutes; then invert and let cool.