Preheat the oven to 180°C/350°F/ Gas 4 and lightly grease and base line a 2lb loaf tin with greaseproof paper.
Sieve the baking powder and flour into a large mixing bowl.
Add the butter, caster sugar, eggs, lemon rind and water. Beat until creamy and smooth.
Mix in the chopped apricots and ground almonds.
Spoon into the prepared tin, making sure to level the top with a spatula or back of a spoon.
Sprinkle the flaked almonds on top of the prepared cake.
Bake in the centre of the oven for about 55-60 minutes - a skewer inserted into the cake should come out clean.
Check the cake after 45 minutes cooking time has elapsed and cover with some cardboard (from a cereal box) or greaseproof paper when the top is golden brown.
Remove the cake from the oven and allow to cool in the cake tin.
To make the syrup, put the sugar and lemon juice into a saucepan over a low heat and stir until the sugar has dissolved. Spoon over the cake when it is still warm.
When cake is fully cooled, remove from the cake tin.