Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8½-x-4½-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you’re using them, baking powder and salt and keep near by as well.

Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the dry ingredients, then switch to a large rubber spatula and fold in the oil. You’ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.

Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.

While the cake is cooking: mix ⅓ cup of sugar and ⅓ cup of lemon juice together in a small saucepan over medium heat. Once the sugar is completely dissolved, set aside to cool. When the cake is out of the oven and cooling, poke small holes all over in it with a skewer, about a half inch apart. Brush the cooled lemon syrup across the top of the cake and let it continue ti rest.

Storing: Wrapped well, you can keep the cake at room temperature for at least 4 days and, like many pound cakes, it will be better one day later than it was the day it was made. If you do not glaze the cake, you can wrap it airtight and freeze it for up to 2 months; glazed it’s best not to freeze the cake.