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1
Preheat the oven to 350 degrees F. Brush the inside of a 12-cup-capacity nonstick Bundt pan with softened butter, and coat the pan with the 2 ounces of toasted almond slices.
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2
Stir together the flour, ground almonds, baking powder, and salt in a bowl.
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3
Cream the two sticks of butter and the sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 to 3 minutes.
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4
Add the eggs and yolks a few at a time, letting them get incorporated before adding more.
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5
When all the eggs and yolks have been added, add the lemon zest and beat on high for 1 minute.
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6
Pour in half of the flour with the mixer on low speed.
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7
Once the flour is incorporated, pour in the milk.
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8
Finish with the remaining flour, and mix just until you have a smooth batter.
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9
Pour the batter into the prepared pan, and bake until a tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour and 10 minutes.
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10
Cool the pan on a rack for 15 minutes.
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11
Loosen the sides of the cake with a paring knife, and invert onto the rack.
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12
Make the syrup while the cake is still warm: Combine 2 cups water, the sugar, and the rum in a small saucepan.
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13
Bring to a boil, and cook down by about a quarter, or until you have a thin syrup.
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14
Transfer the warm cake to a rimmed plate or baking sheet.
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15
Brush the cake with the syrup, letting the cake soak up the syrup for a few minutes between brushings, until all the syrup is used.
