For the cake: Preheat the oven to 325 degrees F. Butter and flour a 9-by-5-inch loaf pan.
Combine the flour, baking powder and salt in a medium bowl.
Combine the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the matcha, almond extract and vanilla. Gently stir in the flour mixture with a wooden spoon until it's just incorporated, being careful not to overmix.
Pour the batter into the prepared pan and sprinkle the almonds evenly over the top, if desired. You can put as many or as few of the almonds as you like or none at all! I think it adds a wonderful crunch to the top of the cake.
Bake until a toothpick inserted in the center of the cake comes out clean, 40 to 55 minutes.
Let cool in the pan for 10 minutes, then turn it out onto a wire rack. Meanwhile, quickly put together the glaze while the cake is still pretty hot.
For the glaze: Whisk together the confectioners' sugar, lemon juice and almond extract in a small bowl. Whisk in some water, 1 tablespoon at a time, until the mixture is smooth and loose. Drizzle the glaze over the top of the cake with a spoon and brush the sides using a pastry brush. Cool until the glaze creates nice sugary crust on the outside.