Preheat the oven to 180°C (350°F) and prepare a greased 20cm/8" round or springform pan lined with parchment paper.

In a medium bowl, whisk together the plain all-purpose flour, baking powder, and salt.

In a large bowl, cream the unsalted butter and honey for about 3 minutes until smooth and fluffy.

Incorporate the eggs one at a time, beating well after each addition, then gradually mix in the dry ingredients.

Gently stir in the warm milk and optional orange zest until the batter is thick and smooth.

Pour the batter into the prepared pan and smooth the top; sprinkle flaked almonds on top.

Bake for approximately 45 minutes, or until a skewer inserted into the center comes out clean.

While the cake cools, prepare honey syrup by simmering equal parts honey and water, adding lemon juice after.

Poke holes all over the cooled cake and drizzle the honey syrup over it in stages.

Slice the cake while warm, and serve with whipped cream or vanilla ice cream, if desired.