Ingredients
1/2 cup chopped almonds1 tablespoon plus 2-1/3 cups all-purpose flour, divided1/3 cup butter, softened1/3 cup shortening1-1/4 cups sugar, divided3 large eggs, separated2 tablespoons lemon juice1 teaspoon grated lemon zest1 teaspoon vanilla extract1 teaspoon almond extract2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda3/4 cup milk1/2 teaspoon cream of tartar1 whole almondAPRICOT GLAZE:1/2 cup apricot preserves1 tablespoon orange juice
Preparation
Combine almond and 1 tablespoon flour; sprinkle into a well-greased 10-in. fluted tube pan. Set aside.
In a large bowl, cream the butter, shortening and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Stir in lemon juice, zest and extracts. Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk.
In a small bowl, beat egg whites and cream of tartar until soft peaks form. Beat in the remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter. Pour into prepared pan. Insert whole almond into batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For glaze, melt preserves in a microwave or saucepan; strain. Add orange juice; drizzle over warm cake.
