Pre-heat oven to 340° F (170°C). Grease and flour a 9 inch (22 centimeter) bundt pan.
In a medium bowl whisk the flour, corn starch, baking powder and baking soda and salt.
In a medium bowl beat until fluffy eggs and sugar, gently fold in yogurt, and fold in the flour mixture, then add the almonds, oil, juice and then zest. Pour into prepared cake pan and bake for approximately 25-30 minutes or until tooth pick comes out clean.Let cake sit approximately 15 minutes, then remove from pan. When cool drizzle with glaze or sprinkle with powdered sugar.
In a small bowl add icing / powdered sugar, juice and 1 tablespoon cream or milk, stir together until smooth, if too thick then add a little more cream or milk, if too thin add more icing / powdered sugar.