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1
Put oven rack in middle position and preheat oven to 350F.
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2
Pulse nuts in a food processor until coarsely chopped and reserve 1 1/2 tablespoons in a small bowl.
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3
Add sugar and a pinch of salt to nuts in processor and pulse until nuts are finely chopped.
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4
Add butter and zest and process until smooth, then add egg and process until blended, scraping down side of bowl.
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5
Add flour and pulse just until incorporated, 2 or 3 times (do not overblend).
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6
Pour batter into ungreased dish and sprinkle with reserved nuts.
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7
Bake until cake is browned around edge and puffed, and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
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8
Transfer cake in dish to a rack.
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9
Finely grate 1/4 teaspoon zest from lemon, then halve lemon and squeeze enough juice to measure 2 teaspoons.
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10
Bring lemon juice, sugar, water, and honey to a boil in a very small saucepan, stirring until sugar is dissolved, then boil 1 minute.
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11
Stir in zest and cool to warm.
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12
Run a thin knife around edge of cake to loosen and pour 3 tablespoons syrup over hot cake in dish, letting syrup run down sides and underneath cake.
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13
Cool cake at least 15 minutes.
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14
Transfer to a plate and serve with remaining syrup and yogurt.
