Step 1

Preheat the oven to 350°F. Spray a 9-inch square baking pan with baking spray. Line the bottom with parchment paper, and spray again.

Step 2

On a baking sheet, spread the almonds in a single layer and bake until the nuts are fragrant and lightly browned, 7 to 9 minutes. Transfer the nuts to a cutting board, and let them cool completely. Coarsely chop.

Step 3

In a medium bowl, whisk together the flour, baking powder, and ginger.

Step 4

To the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. With clean hands, rub the zest into the sugar, helping to release the oils and flavors. Add the butter, and mix on low speed until just combined, 1 minute. Scrape the bottom and sides of the bowl, and increase the speed to medium-high and beat until the mixture is light and fluffy, 3 to 4 minutes. Decrease the speed to medium-low and add ½ cup of the honey, beating well to combine. Add the eggs, 1 at a time, and the vanilla, stopping to scrape the bottom and sides of the bowl as needed. Gradually add the flour mixture, alternating with the Greek yogurt, until everything is just combined.

Step 5

Pour the batter into the prepared pan, using a spatula to spread it into an even layer. Tap the pan a few times on a kitchen towel-lined countertop to remove air bubbles.

Step 6

Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 15 minutes. Turn the cake out onto a plate, remove the parchment paper, and turn it over again onto a wire rack.

Step 7

Meanwhile, in a liquid measuring cup, heat the remaining ¼ cup honey in the microwave in 10-second intervals until thin and pourable, 20 to 30 seconds. Stir in the lemon juice.

Step 8

Pour the warm honey evenly over the warm cake, and sprinkle with the almonds. Dust with powdered sugar just before serving. Serve warm or at room temperature.