2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup granulated sugar
3 eggs
1 cup jam, strawberry or raspberry
1 teaspoon orange zest, finely chopped
1 teaspoon lemon zest, finely chopped
1/2 cup sour cream or plain yogurt
1/3 cup sliced almonds
Glaze:
2 tablespoons butter
1 egg yolk
3 tablespoons strawberry jam
1 cup powdered sugar
1 teaspoon lemon zest and orange zest

Preparation Instructions:

1. Sift, then measure flour. Combine flour, baking soda, baking powder and salt. Set aside.

2. Cream butter and sugar with an electric mixer. Add slightly beaten eggs. Beat until fluffy and pale.

3. Mix in the jam, orange zest and lemon zest. Blend well.

4. Add flour mixture to the batter alternately with the sour cream. Beat well after each addition.

5. Grease and flour a bundt cake pan. Place chopped almonds on the bottom and about 1/2 inch up the sides of the pan.

6. Pour batter into pan. Smooth top.

7. Bake at 350 degrees for 35 to 40 minutes. Cool in pan for 10 minutes, then cool on rack.

8. Glaze cake while still on the cooling rack. Place waxed paper underneath to catch excess glaze.

9. Spoon glaze over top of cake. It will drizzle down the sides. Garnish with chopped orange and lemon zest.

For glaze: Melt butter. Beat egg yolk with electric mixer for about a minute. Lower speed. Add melted butter (not hot), jam and powdered sugar. Blend until smooth.