Vaselopita

1 cup butter, softened

2 cups white sugar

3 cups all-purpose flour

6 eggs

2 teaspoons baking powder

1 cup milk, lukewarm

½ teaspoon baking soda

3 tablespoons lemon juice

⅓ cup slivered almonds

1 tablespoon white sugar

2 tablespoons powdered sugar, or as needed

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 10-inch cake pan.

In a medium bowl, cream butter and 2 cups sugar until light; add flour and stir until mixture is mealy. Add eggs one at a time, beating well after each egg.

Stir baking powder into milk then stir into flour mixture. Mix soda and lemon juice; stir into batter. Pour batter into the greased pan.

Bake in the preheated oven for 20 minutes. Sprinkle with nuts and 1 tablespoon white sugar, then return to oven for 20 to 30 minutes longer, until a toothpick inserted in center comes out clean.

Remove cake from the oven and gently cut a small hole in the middle. Place a quarter in the hole; cover the hole with powdered sugar. Cool cake on a rack for about 10 minutes. Invert cake onto a serving dish. Sift powdered over the top and serve warm.