Almond Meyer Lemon Bread

1 2/3 c. flour
1 c. almond meal/flour
1 tsp baking soda
1/2 tsp salt
1 c. sugar
2 eggs
1 stick (8 tbs) butter (soft/room temp)
zest and juice from 2 meyer lemons
1/2 c. milk

Combine dry ingredients in a large bowl. In another bowl, cream the butter and sugar together. Add the lemon zest and juice, and add one egg at a time - when I did this, the butter seemed to curdle a little (is that possible?), but it was no problem. Add the wet ingredients to the dry, mix, and add the milk and mix in as well. Transfer to buttered loaf pan, top with toasted almonds and bake at 350* for one hour or longer. Don't burn it, as I did mine, and you should have a sweet and tangy, crumbly delicious loaf!