Preheat the oven to 350 degrees F. Lightly spray an 8" x 8" baking pan with vegetable oil spray. Cut a piece of parchment paper large enough to fit the bottom and up 2 sides of the pan. (The parchment reaching up the 2 sides of the pan will later be used as handles to pull the baked cake out of the pan.)
Place the flour, baking powder and nutmeg in a bowl and whisk to combine. In a second bowl, beat the butter and brown sugar together. Mix in the eggs. Add the flour mixture, alternately with the milk, until well-combined. Spoon and spread the thick batter into the pan. Sprinkle the top of the cake with the almonds. Bake the cake in the middle of the oven for 30 minutes, or until a cake tester inserted in the centre of the cake pulls out clean.
Set the cake on a baking rack. Pour the honey and lemon juice into a small skillet and warm over medium-high heat for 1 minute, or until very fluid. Pour this mixture over the warm cake. Cool for at least 2 hours before lifting from the cake pan and cutting into squares.