Preheat oven to 350°F; grease a 7-inch round cake pan and line it with baking parchment.
Place the margarine, brown sugar, eggs, flour, baking powder, milk and honey in a large mixing bowl and beat well with a wooden spoon for 1 minute, or until all of the ingredients are thoroughly combined. Spoon into the prepared baking pan and smooth out the surface.
Sprinkle with the almonds.
Bake for 50 minutes, or until the cake has risen.
Meanwhile, make the syrup by combining the 2/3 cup honey and lemon juice, and simmering them for 5 minutes in a small saucepan over medium, or until the syrup starts to coat the back of a spoon. As soon as the cake has come out of the oven, pour the syrup over the top.
The let it cool for at least 2 hours before serving.