Almond Cake
From:	Paule, Augusta, Georgia, USA
Comments:	If desired, use coconut instead of almonds. It is also possible to poke holes into unmolded cake and let the glaze sink into the cake.
Servings:	2 [9-inch / 23-cm each] tube cakes

3 cups [420 g] flour 1 tablespoons [15 mL] baking powder 1 teaspoon [5 mL] salt 2/3 cup [150 g] shortening 2 cups [400 g] sugar 4 eggs 1 cup [250 mL] milk 2 tablespoons [30 mL] grated lemon rind 1 cup [250 mL] ground almonds Glaze 3/4 cup [150 g] sugar 1/3 cup [80 mL] freshly squeezed lemon juice

Preheat oven to 350°F [180°C]. Grease and flour 1 [9-inch / 23-cm each] tube cake pan. Combine flour, baking powder and salt. Cream together shortening and sugar until light. Add eggs, one at a time, beating until light and fluffy after each addition. On low speed of electric beater, add dry ingredients to creamy mixture alternatey with milk. Stir in grated lemon rind and ground almonds. Evenly spread batter into prepared cake pan. Bake into preheated oven, for 60 to 65 minutes. Leave to cool in pan for 30 minutes. For the glaze, heat together sugar and fresh lemon juice until sugar is completely dissolved. Unmold and brush still warm cake with mixture. Leave to cool completely before serving.