Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, activate the active dry yeast by combining it with warm water. Let it sit for about 5 minutes until foamy.

Combine Wet Ingredients: Heat the whole milk, granulated sugar, and unsalted butter over medium heat until melted. Allow to cool slightly, then whisk it into the flour mixture until smooth.

Mix in Eggs and Flavorings: Add the eggs, vanilla extract, and lemon zest to the dough mixture, stirring until fully incorporated.

Knead the Dough: Turn the mixture onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Let the Dough Rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour.

Prepare the Almond Topping: Melt unsalted butter for the topping, stir in honey and heavy cream, then fold in the sliced almonds.

Shape the Dough: After rising, punch down the dough and spread it evenly in a greased pan.

Add the Topping: Pour the almond mixture evenly over the dough.

Bake the Cake: Preheat the oven to 350°F (175°C) and bake for 25-30 minutes, until golden brown.

Cool the Cake: Remove from oven, let it cool in the pan for 10 minutes, then transfer to a wire rack.

Whip the Cream Filling: Beat heavy cream and powdered sugar in a bowl until soft peaks form.

Assemble the Cake: Cut the cake into two layers, spread the cream filling on the bottom layer, then replace the top layer.

Chill the Assembled Cake: Cover with plastic wrap and chill in the refrigerator for at least 1 hour.