Butterkuchen Butter Cake

2-envelop active dry yeast
1/2-cup water, warm
3/4-cup milk
1/2-cup sugar
1-teaspoon salt
1/2-cup butter
4-cups all-purpose flour, sifted
Grated rind of 1 lemon
3-ea eggs
1/2-cup butter (1 stick)
1-cup sugar
1/2-teaspoon cinnamon
1/2-cup almonds, blanched, slivered


Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cups butter together until sugar is dissolved and butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl, form a well in the center. Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough evenly. Let rise in warm place about 45 minutes. Chop the butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated to 375 degrees f for 30 minutes, or until top is golden and syrupy.