1. Preheat oven to 350°F (175°C).
2. Grease and flour a Bundt or tube pan.
3. Beat sugar and butter together until light and fluffy. Don’t rush this step; it should look almost whipped.
4. Add eggs one at a time, mixing well after each.
5. In a separate bowl, sift flour, salt, and baking soda.
6. Add one-third of the dry mixture into the butter mixture.
7. Mix, then pour in half the buttermilk.
8. Keep alternating flour and buttermilk, ending with flour.
9. Stir in lemon extract, zest, and juice.
10. Scrape the bowl well so nothing’s hiding at the bottom.
11. Pour into the pan. Lower oven temperature to 325°F (165°C) and bake for about 1 hour, or until a toothpick comes out clean.

Glaze:

1. Beat powdered sugar, lemon juice, melted butter, and zest until smooth.
2. If it’s too thin, add more sugar, a tablespoon at a time.
3. Pour about ½ of the glaze over the warm cake.
4. Let cool for 20 minutes, then add the remaining glaze over top.
5. Decorate and sprinkle with almonds if using