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. whole milk
3 egg whites

Generously butter bottom and sides of a 10 inch bundt pan; press almonds into butter on the bottom and sides. Sprinkle with 1 tablespoon of sugar making sure to cover the sides. Cream the butter with the sugar. Add the vanilla, almond extract and lemon peel. Beat in egg yolks until light and fluffy. Sift the flour, baking powder and salt together. Add it to the creamed mixture alternating with the milk. Beat after each addition. Make sure you beat in the same direction. Beat the egg whites until stiff but not dry. DO NOT bang beater on edge of bowl with egg whites. If possible use a glass bowl. Gently fold egg whites into batter. Carefully pour the batter into the prepared pan.

Bake in a slow oven about 350 degrees about 1 hour. Check to see if cake springs to touch. May need to cook another 10 minutes or so. Let the cake stand in the pan about 10 minutes after it is out of oven. Then turn it out onto serving dish to cool completely. Serve with a glass of freshly brewed tea.