• Preheat oven to 350 degrees F. Spray the bottom and sides of a 9-inch springform pan generously with nonstick cooking spray.

Almond Crunch Topping

• Combine the all the topping ingredients except the flour in a small saucepan and heat over LOW heat until the butter has melted. Remove from the heat and set aside.

Almond Pound Cake

• Combine 1 ½ cups flour with the cream of tartar and salt in a medium bowl and set aside.
• Add the butter and almond paste to a large mixing bowl (or your stand mixer). Using an electric hand (or stand) mixer, beat on low speed until well combined. Add the sugar and continue beating for a few minutes until light and fluffy. Beat in the eggs, one at a time, being 1 minute after each addition. Add the lemon juice, lemon zest and vanilla and mix until combined.
• Add dry ingredients to the wet ingredients, all at once, and beat for another minute.

Assemble and Bake

• Pour the cake batter into the prepared pan, smoothing the top with a rubber spatula. Sprinkle 1 tablespoon flour over the surface of the cake and spoon the almond crunch topping evenly over the top.
• Bake 45 to 50 minutes, until cooked through. The cake is ready when a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes. Then, remove from the springform pan and carefully transfer to a serving plate or cake stand to cool completely.
• Slice and serve with a dollop of whipped cream and some fresh raspberries.