• Preheat the oven to 350º. Spray a bundt pain with cooking spray.

Cake:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer, add the butter and 1 cup plus 2 tablespoons sugar and lemon zest and beat until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating after each addition. Add 4 teaspoons of vanilla and mix.
• Add ⅓ of the flour mixture followed by half of the sour cream and repeat ending with the flour. Mix at low speed until combined. Add all but 1 ½ cups of the batter to the prepared bundt pan.

Cream Cheese Layer:

• Add cream cheese to a clean bowl and beat with 5 tablespoons sugar, lemon juice and 1 teaspoon of vanilla. Add ¼ cup of the reserved batter to the cream cheese mixture and beat until combined.
• Spoon the cream cheese mixture down the center of the batter, keeping it away from the edges. Spread the remaining batter over the cream cheese layer. Take a knife and swirl the batter with the cream cheese, keeping it away from the edges of the pan.

Topping:

• In a small bowl, combine the sugar and lemon zest with your fingers. Stir in the almonds. Sprinkle over the cake and press lightly into the batter.
• Bake until a skewer comes out clean, 45 to 50 minutes. Remove and firmly tap the pan on the counter. Cool on wire rack for 1 hour and carefully invert onto a rimmed baking sheet then immediately place a wire rack on top and invert it so that the topping is on the top. Let cool for 1 ½ hours.