In a large bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. In a separate bowl, dissolve 2 teaspoons of active dry yeast in ½ cup of warm water for about 5 minutes until foamy. Heat 1 cup of whole milk together with ⅓ cup of granulated sugar and ⅓ cup of unsalted butter until melted. Mix this liquid into the flour, then add 2 large eggs, 1 teaspoon of vanilla extract, and the zest of 1 lemon, stirring until well combined.

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean towel, and let rise until doubled, about 1 hour.

Prepare almond topping by melting 3 tablespoons of unsalted butter over low heat. Stir in ⅓ cup of honey, ⅓ cup of heavy cream, and 1 cup of sliced almonds. Cook for 3-4 minutes until thickened.

Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and spread it into a greased 9x13 inch baking pan. Pour the almond mixture over the top evenly. Bake for 25-30 minutes until golden brown.

Allow the cake to cool in the pan for 10 minutes. While cooling, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Slice the cake in half horizontally and spread the whipped cream inside.

Refrigerate the assembled cake for at least 1 hour before serving. Slice and serve with a dusting of powdered sugar.