From an old magazine clipping in Nana’s tin recipe box.
3 Tbl butter
1 cup sugar
4 eggs, separated (both yolks and whites are used)
3 Tbl flour
1/3 cup fresh lemon juice
2 tsp grated lemon zest
¼ tsp salt
1 cup milk
1/3 cup toasted, slivered almonds
Cream butter and add sugar gradually, beating until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, zest, salt and mix well. Stir in milk. Blend in ¼ cup almonds. Beat egg whites until stiff; fold into mixture. Pour into loaf baking dish, 9 x 5 inches. Set in pan of hot water and bake in slow oven (325 degrees) for 40 minutes. Lower temperature to 350 degrees and bake until brown, about 10 minutes. Sprinkle with remaining almonds and serve either warm or chilled.