Lemon Almond Cake
Submitted by Sharron Birt, Cornwall
3 cups allpurpose flour
1 Tbsp. baking powder
1 tsp. salt
-2/3 cup golden Crisco shortening
2 cups sugar
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.