Lemon-Amaretto Bundt Cake

Step 1: Preheat oven to 350º F.

Step 2: Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.

Step 3: Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.

Step 4: In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.

Step 5: Add flour, stir just until blended. Add lemon juice and extracts. Stir.

Step 6: Add eggs one at a time, mixing after each addition.

Step 7: With a rubber spatula, gently fold in the remaining almonds.

Step 8: Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil). (SEE NOTE in description).

Step 9: While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.

Step 10: When the cake is done, remove from oven; with a cake tester, poke holes all over the the cake (leaving it in the pan). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.

Step 11: Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.