Cream 1/2 cup soft butter, blend in 1 cup sugar gradually creaming after each addition. Add 1 egg; beat well.

Sift 2 cups flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt. Add to creamed mixture alternately with 1/2 cup light cream (canned milk) and 1 teaspoon almond extract. Stir in 1 teaspoon grated lemon rind and 1-1 1/2 cups toasted chopped almonds. Spoon into greased pan 9 x 5 x 3 inches. Sprinkle granulated sugar on top of bread before baking. Bake at 325 degrees for 50-60 minutes.

Toast in toaster oven or in broiler, watch carefully.