Step 1

Place a rack in the center of the oven. Preheat the oven to 350 degrees F.

Step 2

Using the extra butter, lightly grease a 10-inch tube pan, then using the extra flour, dust the greased pan, shaking it gently to get rid of any excess flour.

Step 3

In a large mixing bowl, beat the remaining 1 cup of butter with an electric mixer on medium speed until creamy, about 1 minute.

Step 4

Add the sugar to the butter, a few tablespoons at a time, and beat on medium speed until light and creamy, about 2 minutes.

Step 5

Add the egg yolks to the butter mixture, one at a time, and beat until well-combined.

Step 6

In a separate large mixing bowl, add the remaining 3 cups of flour, the baking powder, and the salt. Sift the dry ingredients to prevent clumping.

Step 7

In a large mixing bowl, add the egg whites and beat with an electric hand mixture until stiff peaks, about 4 minutes.

Step 8

In a cup, combine the lemon juice with the milk.

Step 9

With an electric hand mixer on low speed, alternate adding the flour mixture and the milk mixture to the butter mixture in three additions, beating after each addition, until just combined.

Step 10

Add the nuts, the almond extract, and the vanilla extract into the batter and beat to combine.

Step 11

Fold the egg whites into the batter by hand until no streaks remain, taking care not to knock the air out.

Step 12

Pour the batter into the prepared pan and smooth the top.

Step 13

Bake the cake until cooked through, about 55 minutes-1 hour.

Step 14

Transfer the cake on a wire rack to cool, about 20 minutes.

Step 15

Use a knife to run around the edges of the pan, then give the pan a shake.

Step 16

Invert the cake onto the wire rack, right-side up, and cool for 30 minutes.

Step 17

Slice and serve.