Glazed Lemon-Almond Pound Cake Gourmet 1981 Thanks to Nancy Bolger Yield: 4 servings Cake 1 cup blanched almonds 1 cup sugar 2 sticks soft butter 4 large eggs 1 Tbsp. grated lemon rind 1 cup all-purpose flour 1 tsp. baking powder ¼ tsp. salt ¼ cup fresh lemon juice Glaze ¼ cup fresh lemon juice 2 cups confectioners sugar Cake Grind almonds and sugar. In large bowl cream butter. Add almond/sugar mixture, beating with electric beater until light and fluffy. Add eggs, one at a time, beating well after each. Beat in rind. Sift together flour, baking powder and salt. Add to mix alternately with lemon juice. Pour into a greased 8-inch round pan. Bake in the middle of a 350o oven for 50 minutes. Let cool for 10 minutes. Turn out onto serving plate. Glaze Mix the juice and cofectioners sugar with a whip. Pour over the cake and let harden for 1 hour before serving.

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