Step 1

Preheat the oven to 325°F (163°C) and adjust the oven rack to the middle position. Butter a Bundt pan and then coat it with bread crumbs or almond flour, turning and tilting the pan to evenly coat the surface. Tap out any excess crumbs.

Step 2

On a rimmed baking sheet, spread the almonds in a single layer and toast in the oven, watching closely, until very lightly toasted, 5 to 7 minutes. Transfer the almonds to a plate to cool. Leave the oven on.

Step 3

In the bowl of a food processor fitted with the metal blade, combine the almonds and sugar and pulse until the mixture is a fine powder.

Step 4

Transfer the almond mixture to a stand mixer fitted with the paddle attachment. Add the flour, baking powder, and cinnamon and mix on the lowest speed for 1 minute.

Step 5

Add the butter and beat until absorbed.

Step 6

Add the lemon zest and 2 of the eggs and mix until absorbed. Increase the speed to medium and beat for 1 minute. Add 2 more eggs and repeat, being sure to beat for 1 minute after they’re absorbed. Add the last egg and repeat.

Step 7

Scrape the batter into the prepared pan and bake until the cake is well risen and deep golden and a thin knife inserted halfway between the side of the pan and the center tube emerges clean, 50 to 65 minutes.

Step 8

Cool the cake in the pan for 5 minutes. Carefully unmold the cake onto the rack and let cool completely.

Step 9

Slice and serve the cake. (You can keep the cake under a cake dome or wrapped in plastic at room temperature for up to a couple days or double wrap it and freeze it for up to a couple months. Thaw at room temperature before serving.)