Toast the nuts for the cake in a naked skillet. Set aside to cool completely. When cooled roughly chop them.

Whisk together the flour and baking powder. Set aside.

Preheat the oven to 350 F. Grease and flour a bundt pan.

Beat the butter and sugar together until creamy. About 3 minutes.

Add the eggs one at a time, making sure each is incorporated before adding the next.

Beat in the extracts, then the marzipan.

Add the lemon juice and zest.

Turn the mixer down to low and beat in the dry ingredients 1/3 at a time.

Fold in the toasted nuts.

Transfer the batter to the prepared baking pan and bake for 45 minutes or until a knife inserted in the middle comes out clean.

Let can cool in the pan.

Removing & transfer to a baking rack fitted over a baking sheet lined with parchment paper.

Topping:

Melt the butter and sugar together in a non-stick skillet.

Add the nuts, sugar & butter to a non-stick skillet over medium heat.

Stir until sugar is dissolved and nuts caramelize.

Remove from heat and let cool.

Glaze:

Whisk the sugar, extract and liquid together.

Add the liquid one tablespoon at a time until the glaze becomes a pourable consistency.

Assemble the cake:

Pour the glaze over the top of the cake.

Sprinkle the caramelized nuts on top.

When the glaze has hardened, carefully transfer the cake to a serving platter.

Cut & serve.