3 cups unsifted flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 cup butter, softened
5 eggs
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
3/4 cup toasted slivered almonds, finely ground
1/2 cup firmly packed dark brown sugar
Powdered sugar
Preheat oven to 325. Stir together flour, baking powder, and salt; set aside. In large mixer bowl, beat granulated sugar and butter until fluffy. Beat in eggs, one at a time, until smooth; add rind and extracts. Beat in sour cream alternately with flour mixture. In medium bowl, combine toasted almonds, brown sugar, and about 1/3 of the cake batter; set aside. Spoon about 1/2 of the remaining batter into a well-greased and floured 10-inch fluted tube pan. Spread with almond batter, then with remaining batter. With metal spatula or knife, cut through and swirl batter. Bake 1 hour and 15 minutes or until wooden pick comes out clean. Cool; sprinkle with powdered sugar before serving.
