Grease a 9 inch (22 cm) springform baking pan (see note for alternatives).

Preheat your oven to 375°F (190°C). Place a rack in the center of the oven.

Using a stand or hand mixer, cream the butter, sugar, vanilla, and almond extract, lemon zest, and salt.

Add the eggs one at a time and continue to mix.

Slowly add the flour and baking powder.

Add the buttermilk and mix until the batter is just combined. Note that it should be quite thick.

Pour the mixture into baking pan and spread it evenly. Layer the top with apricot halves, cut-side down. Press them in very slightly - they'll sink further on their own.

Bake for 35 minutes, or until a cake tester comes out of the center of the cake clean.

Remove the cake from the oven and loosen the springform wall. This will help to keep the cake from sticking as it cools. Sprinkle the top with sliced almonds.

Brush the surface of the finished cake with the apricot glaze (see below). Sprinkle with almond slices, if using. Allow the cake to cool. Serve with apricot jam/puree (see below).

Combine the apricots, sugar, and water in a small pot. Bring to a boil over medium heat, then reduce temperature to low.

Simmer for 7-10 minutes, crushing and stirring the apricots until they've been reduced to a soft puree.

Strain the liquid from the apricot puree to use for glazing the cake. I brush two coats over the cake, but you may want to do more if your apricots aren't overly sweet.The solids can be served alongside the cake too if you like, or reserved and used as jam for other recipes. For a finer texture (as shown in the photos), run the solids through a food mill or chinois.