Almond Lemon Pound Cake
Ingredients:
2 cups Cake/Pastry Flour
1/2 tsp. Cream of Tartar
1/2 tsp. Salt
1 cup Butter
1 cup Sugar
4 Eggs
5 tbsp. Lemon Juice, divided
1-1/4 cups Natural Sliced Almonds, Toasted, divided
1/2 cup Powdered Sugar
1/2 tsp. Vanilla Extract
Directions:
Sift Flour with Cream of Tartar & salt; reserve. Cream Butter & Sugar. Add Eggs, one at a time, mixing well. Add 2 tbsp.
Lemon Juice. Gradually add sifted ingredients; mix well.
Fold in 1 cup Almonds. Pour batter into a greased 9x5×3" loaf pan. Sprinkle top with remaining 1/4 cup of Almonds.
Bake at 325*F for approx. 1 hour. While the cake is baking, combine powdered sugar, remaining 3 tbsp. lemon juice & vanilla; heat, stirring to dissolve sugar. When the cake is done, drizzle the top with hot glaze. Let cool, then remove from the pan.