Fruit Sundae Cake

2 cups sifted cake flour
2 tsp. baking powder
3/4 tsp. salt
1 cup plus 2 Tbsp. sugar
1/3 cup butter
1 tsp. grated lemon rind
3/4 cup milk
1/4 tsp. almond extract
1 unbeaten egg
1 quart vanilla ice cream
Sliced peaches and rasberries

Measure dry ingredients into sifter. Put butter in mixing bowl, stirring enough to soften. Add lemon rind, then stir in dry ingredients. Add milk and almond extract, mix until flour is dampened. Beat 300 strokes. Add egg and beat another 150 strokes. Pour batter into 9-inch square pan lined with waxed paper. Bake for 25 minutes in moderate over. Cool. Cut into squares and top with ice cream. Mix sweetened peaches and raspberries and spoon over ice cream.