|Slivered almonds||1⁄2 Cup (8 tbs), blanched|
|Soft butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Lemon rind||1 Teaspoon|
Heat oven to 325 degrees.
Grease a 9 X 5 X 3-inch loaf pan.
Put slivered almonds on a shallow baking sheet and toast in oven until golden, stirring often.
Cool while preparing bread.
Cream butter well.
Blend in sugar gradually, creaming well after each addition.
Add egg and beat well.
Sift flour, baking powder, soda and salt together.
Add to creamed mixture alternately with cream and almond extract.
Stir in lemon rind and toasted almonds.
Spoon into prepared pan.
Bake 50 to 60 minutes or until a toothpick stuck in the centre comes out clean.
Cool in pan 10 minutes then turn out on rack to finish cooling.
Note: This loaf is rich enough to be called cake but is delicious sliced thin, spread with butter.