• In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine, then allow to sit until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, beat together the sugar and butter. Mix in 2 1/2 cups (313 grams) of the flour, salt, eggs, lemon zest, almond extract, vanilla extract, and the yeast with milk to create a smooth dough.
• If the mixture is too wet, slowly add the remaining 1/2 cup flour. Gently knead the dough until soft and smooth, but it should still be loose. Be careful not to add too much flour.
• Place the dough in a large, lightly oiled bowl, cover, and allow to rest until doubled, 1-2 hours.
• Lightly grease a 10 inch (25 centimeter) springform pan with butter.
• Remove the risen dough from the bowl and place in the prepared springform pan. Gently press to evenly cover the bottom of the pan. Cover the pan with a lightly damp cloth or plastic wrap and allow to rise at room temperature until puffed, about 1 hour.
• Preheat oven to 350˚F (180˚C).

To make the honey almond topping:

• In a small saucepan, combine the brown sugar, honey, butter, and cream over medium heat. Bring the mixture to a bubble and stir constantly until thickened, about 5 minutes. Fold in the almonds and a pinch of salt. Set aside.
• Place springform pan on baking sheet and bake in the preheated oven until the top is set, about 15 minutes.
• Spread evenly with warm almond topping and place back in the oven until golden and a toothpick inserted in the center comes out clean, 10-15 more minutes.
• Cool in pan for 5 minutes, then remove from pan and allow to cool to room temperature on a wire rack before slicing and serving.