Lemon Almond Cake

3 cups all­purpose flour
1 Tbsp. baking powder
1 tsp. salt
-2/3 cup golden Crisco shortening
2 cups sugar
4 eggs
1 cup milk
1 Tbsp. glaze, grated lemon rind
1 cup ground almonds

Combine the flour, baking powder and salt. Cream the shortening and sugar in a large bowl on medium speed of electric until light. Add eggs one at a time, beating until light and fluffy.

On low speed, add the dry ingredients to the creamed mixture, alternately with milk, mixing lightly after each addition. Stir in lemon rind and almonds. Spread the batter evenly in greased and floured 9­inch tube pan or bundt pan. Bake at 350 F 60­65 minutes. Cool in pan for 30 minutes. Glaze: Heat the sugar and lemon juice together to dissolve the sugar. Brush the surface of the warm cake with glaze. Repeat brushing until all of the glaze is used up. Let stand over night to develop flavour. Hint: Poke holes in the cake with a toothpick to let syrup soak into the cake. This cake freezes well.