Beat together the eggs and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture becomes lighter in colour, mix in the lemon zest.
In a bowl, mix the almonds with all the other ingredients up to and including the baking powder. Combine 3 tbsp of the reserved lemon juice with the melted butter, mix in along with the egg mixture. Transfer the batter to the prepared tin.
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Drizzle the cake with the remainder of the lemon juice, cover the cake with foil and bake for a further 25 mins.
Remove from the oven, allow to cool slightly, remove the tin frame. Transfer the cake to a cooling rack along with the baking paper, leave to cool, cover and refrigerate for approx. 12 hrs. or overnight. Tip the cake onto a cake plate, remove the baking paper, dust with icing sugar.