Preheat oven to 350 F = 180 C.
Grease a pound cake pan with melted butter and line the base and sides with a double layer of baking paper.
Use an electric mixer and whisk butter and sugar until light and fluffy.
Add eggs, a little at a time, and beat well between additions.
Do not be sloppy on these 2 steps, these are what helps the cake get fluff and moist.
Slowly add milk, yogurt, lemon juice and almond extract and mix well but gently with a wooden spoon.
Add flour and, using the wooden spoon, mix until well combined.
Spoon into prepared pan, dust icing sugar generously and sprinkle with almonds and nuts. Dust some more icing sugar.
Place in oven and bake for 45-50 minutes or until the cake becomes golden and the center comes apart (test with a toothpick; if it comes out clear, the cake is done).
5 minutes before removing from oven, dust some more icing sugar.
Remove cake from oven. Place on a cake rack and leave to cool. Remove cake from pan when cool.
Serve immediately if you wish, or store in an airtight container for 3-4 days.
Decorate with your choice of glaze or whipped cream or serve as is.