Almond Crunch Pound Cake

Wrap well and store at room temperature up to 2 days, or freeze up to 1 month. Crisp it in the oven briefly at 300°F (150°C) for that just-baked taste. Serve with whipped cream and raspberries.

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. Combine slivered almonds, ⅓ cup white sugar, ¼ cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
3. Combine 1½ cups flour, cream of tartar, and salt in a bowl.
4. Beat ¾ cup softened butter and almond paste in a large bowl with an electric mixer until creamy. Gradually add 1 cup white sugar and beat until light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until just combined, about 1 minute more; pour into the prepared pan and smooth the top.
5. Sprinkle the remaining 1 tablespoon flour evenly over the batter. Spoon the topping over the flour layer.
6. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.