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1
Preheat oven to 350. Butter and flour a 9-inch bundt or springform pan.
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2
Whisk flour, almond flour, salt, baking powder, and soda together; set aside.
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3
In a standing mixer, cream butter and 1 cup of the sugar for 2 minutes. Add eggs one at a time and mix on high for 5 minutes.
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4
Gradually fold in the dry ingredients, alternating with 1/4 cup of the lemon juice and 1/4 cup of milk until blended.
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5
Scrap batter-it'll be thick --into prepared pan and bake for 40-45 minutes.
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6
While the cake is baking, combine the remaining 1/2 cup of sugar, 1/2 cup of lemon juice, and water in a small saucepan and boil until the sugar melts and the syrup is slightly thickened.
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7
When the cake is done, let it cool in the pan for about 15 minutes. Using a skewer or toothpick, poke the cake all over and pour most of the syrup (reserve about 3 tablespoons) slowly over the cake. Let it absorb the syrup until it's completely cool.
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8
In the meantime, thicken the reserved syrup by boiling it further until it reaches the consistency of glaze.
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9
Turn cooled cake onto serving plate and brush it with the glaze. Press toasted almonds onto sticky surface as best you can and voila!
