Preheat oven to 350 F. Use the butter the coat the inside of a 12- cup Bundt or fluted cake pan. Sprinkle the bread crumbs over the butter and swirl to coat evenly.
Use a stand mixer with the paddle attachment to mix the yolks and powdered sugar on medium for about 2 minutes, or until it looks a deep creamy yellow.
Mix in the lemon juice and zest and the almond extract. Lower the speed and add the potato starch. Mix until fully incorporated, about 2 to 3 minutes. Pour batter into a large bowl and set aside.
Wash and dry the mixer bowl. Using the mixer's whisk attachment, beat the egg whites on high until the form firm peaks, about 3 minutes.
Use a spatula or large spoon to gently fold about a quarter of the egg whites into the batter. Mix in the ground almonds. Fold in the remaining egg whites, being careful not to overmix.
Transfer the batter to the prepared pan. Bake for 30 minutes, or until a toothpick inserted comes out clean.
Cool in the cake in the pan for 5 minutes, or until the sides start to pull away. Invert the cake onto a cooling rack and cool completely.
To serve, dust with powdered sugar and decorate with sliced almonds. Should be made a day ahead and stored at room temperate, wrapped tightly in plastic wrap. Recipe adapted from Zofia Czerny's "Polish Cookbook," 1961
Copyright C 2008 Deseret News Publishing Co.