ALMOND LEMON POUND CAKE

2 c. cake flour
1/2 tsp. cream of tartar
1/2 tsp. salt
1 c. butter, softened
1 c. granulated sugar
4 eggs
5 tbsp. lemon juice
1 1/4 c. chopped natural almonds, toasted
1/2 c. powdered sugar
1/2 tsp. vanilla

In small bowl, combine flour, cream of tartar and salt. In large bowl, cream butter and granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons lemon juice. Gradually add flour mixture and mix thoroughly. Fold in 1 cup of the almonds. Pour batter into greased 9x5x3 inch loaf pan. Sprinkle top with remaining 1/4 cup almonds. Bake in preheated 325 degree oven for 1 hour or until toothpick inserted into center comes out clean.

Meanwhile, in small saucepan, combine powdered sugar, remaining 3 tablespoons lemon juice and vanilla. Stir over medium heat until sugar is dissolved. Remove cake from oven. Drizzle hot glaze over top. Let cool in pan on rack for 15 minutes. Loosen edges; remove from pan. Cool completely.