Regal Almond Cake
|Sliced almonds||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Sifted cake flour||3 1⁄4 Cup (52 tbs)|
|Baking powder||4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
Generously butter bottom, sides, and tube of 10-inch tube pan; sprinkle with sliced almonds, rotating pan till sides and bottom are evenly coated.
Sprinkle 2 tablespoons sugar over almond-coated sides and bottom.
Cream together the 1 cup butter with the 2 cups sugar till light and fluffy.
Add vanilla, almond extract, and lemon peel.
Beat in egg yolks till light and fluffy.
Sift together flour, baking powder, and salt.
Add to creamed mixture alternately with milk, beating thoroughly after each addition.
Beat egg whites till stiff but not dry.
Gently fold into batter.
Carefully turn into prepared pan.
Bake at 325° about 1 hour and 20 minutes or until cake tests done.
Let cake stand in pan for about 10 minutes, then invert onto wire rack to finish cooling.