Preheat the oven to 350 F and place a rack in the center of the oven. Lightly grease a 9 inch springform pan.
Juice and zest the lemon. Finely chop the lemon zest if not using a grater.
In a tall mixing bowl or in a stand mixer, cream the beat the eggs and honey at high speed until fluffy, about 2 minutes. Add the zest and the butter.
Lower the speed then alternate between adding the flour and lemon juice. Fold in the almond extract with a spatula.
Pour the batter into the prepared pan, then gently press in the sliced figs, cut side up. Bake until it passes the toothpick test, about 40 minutes.
Remove from oven and let cool in pan at least 15 minutes before unmolding to transfer to a wire rack to cool completely.
Top with crushed nuts like walnuts, hazelnuts, or almonds, if desired.