Lemonade Cake

• 1½ cups sugar
• ¼ lb. almonds, chopped
• 1½ cups

Mix the first five ingredients with the grated rind of the lemon and add the whites of the eggs, beaten to a froth. Place in a spring form and bake in a moderately slow oven about 1 hour. While cake is hot, pour one cup of hot lemonade over it a teaspoonful at a time, until all parts are well saturated