Instructions: Sprinkle yeast and 1 tsp sugar over water, stir until dissolved. Stir in warm milk and 1 cup flour until smooth. Cover with wax paper and let rise in a warm place until bubbly - about 15 minutes.

Butter a 10" fluted tube pan. Arrange whole almonds in bottom of pan.

Using mixer at medium speed, in a large bowl beat butter and 1 cup sugar until fluffy and light. Add eggs one at a time, beating well after each addition. Add lemon rind, salt, nutmeg, remaining 2 1/2 cup flour and yeast mixture: beat until mixture is well blended and forms a thick batter.

Pour batter into pan. Cover and let rise until doubled about 1 hour and 15 minutes.

Bake in 350F oven 40 - 45 minutes or until golden brown. Cool on rack (in pan) 10 minutes. Remove from pan and finish cooling on rack.

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