Preheat oven to 325 degrees F.
Grease a bundt pan liberally with butter or cooking spray, and dust with flour. Set aside.
In a large bowl combine flour, baking soda, and salt, and whisk together.
In separate bowl with electric mixer, beat together butter and sugar until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each addition and scraping down edges as needed.
Add almond extract, lemon zest and lemon juice and beat until combined.
Add half of the flour mixture and beat until just combined.
Add half of buttermilk and beat until just combined.
Repeat with remaining flour and buttermilk.
Pour into prepared bundt pan.
Bake in preheated oven for 60-65 minutes.
Cool the cake for 10 minutes and meanwhile, make the syrup.