1. Preheat oven to 350° F. Butter and line a 9 x 5 loaf pan with parchment paper. In a small bowl, whisk together the flour, baking powder and salt. Using an electric mixer on medium speed, cream the butter and honey for 3 minutes. Scrape down the sides after one minute. Whip until smooth and fluffy. (See note.) Turn mixer to low. Add one egg. Let incorporate. Add 1/4 of flour mixture. Repeat with remaining eggs and flour mixture. Add milk and lemon zest. Pour the batter into prepared pan. Smooth the surface. Sprinkle with almonds. Bake for 1 hour or until a knife inserted into the center comes out clean. Remove cake from oven. Let cool for 30 minutes in the pan.
2. To make the syrup, bring the honey and water to a boil. Boil for 2 minutes. Add lemon juice. Remove from heat. Let cool for 10 minutes. Using a skewer, poke several holes across the surface of the cake. Slowly pour 1/3 of the warm honey syrup across the surface. Keep it from running down the sides. Where the syrup might be pooling, poke a hole with the skewer. Let the cake soak for 10 minutes. Repeat the process two more times with remaining syrup. Let sit for at least one hour before serving. Run a flat spatula around the edges of pan. Transfer to a plate, almond-side up. Serve with additional almonds, peanuts and a drizzle of honey.

Note: Blending butter and honey takes longer than mixing butter and sugar. Be sure that the butter and honey are well-combined, light and fluffy. Otherwise, the batter will be too runny.

Per Serving: Calories: 470, Fat: 30 g (16 g Saturated Fat), Cholesterol: 160 mg, Sodium: 190 mg, Carbohydrates: 49 g, Fiber: 1 g, Protein: 6 g.