Preheat the oven to 190*C. Grease a large baking sheet. In a medium size bowl, cut cream cheese and butter into baking mix until the mixture resembles coarse crumbs. Add milk and stir until just mixed. On a lightly floured surface, knead the dough 10 to 12 turns. On the prepared baking sheet, roll or pat the dough into a 30 x 20 cm rectangle. Spread preserves lenghtwise down the centre third of the dough. Make 5.5cm long cuts in the dough from the long sides toward the centre at 2.5cm intervals. Fold the strips over the preserves, overlapping alternate strips. Bake 20 to 25 minutes. Meanwhile, to make the lemon glaze, in a small bowl, combine sugar and lemon extract. Add a sufficient amount of the lemon juice to make the glaze the consistency of thin frosting. Place the coffee cake on a serving platter. Drizzle it with the glaze and sprinkle with almonds. Serve warm.