To make the cake, preheat the oven to 325°F (170°C, or gas mark 3). Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour an 8- or 10-cup (1900- or 2400-ml) Bundt pan.

In a large bowl, beat the butter and sugar together on medium speed until fluffy crumbs form. Add the eggs and almond extract, and beat again until smooth. Add the lemon juice and zest, and beat on low speed to combine. Add the flour, baking powder and salt. Beat again, just until combined.

Pour the batter into the prepared pan. Bake for 60 to 65 minutes, until golden on top and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary, to free the cake from the pan. Let the cake cool completely before glazing.

To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, lemon juice and almond extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add a teaspoon (5 ml) more juice to thin it or 1 to 2 tablespoons (8 to 16 g) more powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3 or 4 days.