2 1/4 c all-purpose flour
1/2 t salt
1/2 t baking soda
2 c sugar
3/4 c unsalted butter, room temperature
3 large eggs
1/4 t almond extract
3/4 c buttermilk
3/4 c ground almonds
1 T grated lemon peel
5 T fresh lemon juice
Preheat oven to 350 degrees. Butter and flour a 9x5x2 1/2" metal loaf pan. Sift flour, salt, and baking soda into medium bowl. Using electric mixer, beat 1 1/2 c sugar and butter in large bowl until well-blended. Add eggs 1 at a time, beating well after each addition. Mix in almond extract.
Add dry ingredients to egg mixture alternately with buttermilk in 3 additions each, beating until well blended after each addition. Add ground almonds and lemon peel and beat 1 minute. Transfer batter to prepared pan.
Bake cake until deep golden brown and cracked on top and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 15 minutes.
Meanwhile, stir remaining 1/2 c sugar and 5 T lemon juice in small bowl until sugar dissolves. Place rack on baking sheet. Turn cake out onto rack, top side up. using skewer or toothpick, poke holes 1 to 2 inches apart all over cake. Brush top and sides of cake with all of lemon glaze, allowing some glaze to soak into cake before brushing with more. Cook cake completely.