Preheat the oven to 180°C (160° fan) | 350F | gas 4. Line a 23 cm | 9-inch round loose-bottomed cake tin with greaseproof paper, then brush with oil and sprinkle with 1 tbsp ground almonds. Tilt the tin to coat the base and sides, then shake out any excess.
Put the sugar, eggs and oil in a large mixing bowl and whisk with an electric whisk for 5 minutes or until pale and thick.
Fold in the flour and the rest of the ground almonds. Stir the lemon juice and zest into the yoghurt, then fold that into the cake mixture too.
Scrape the mixture into the prepared tin, then bake for 30 minutes or until a skewer inserted in the centre comes out clean.
Mix the pomegranate seeds with the grenadine syrup. When the cake comes out of the oven, pierce it all over with a skewer, then spoon over the pomegranate mixture.
Leave the cake to cool completely before unmoulding, slicing and serving.