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1. Preheat oven to 350 degrees. Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until just golden. Remove and set aside.
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2. Lightly grease and flour a 10-inch nonstick Bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of pan.
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3. Using an electric mixer, cream butter, sugar and lemon zest together until pale yellow and fluffy. Add flour; stir just enough to blend.
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4. Add lemon juice and extracts. Stir. Add eggs, one at a time, stirring after each addition.
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5. Gently fold in the remaining toasted almonds. Scrape the batter into prepared pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes of baking, cover top of cake pan tightly with aluminum foil).
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7. While cake is baking, prepare syrup. In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring, until boiling. Reserve until ready to use.
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8. When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully pour or brush on half of the syrup until it is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes.
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9. Gently invert the cake onto another rack and remove from pan. With cake tester, poke holes in the top and sides of cake; brush with remaining syrup. Let cake cool completely; tastes better after a day or so of soaking up the syrup.
