1. Preheat oven to 350°F (177°C) with rack in the middle.
2. Lightly grease a 9-inch springform pan with butter and line with parchment paper.
3. Pulse hazelnuts with 1 tablespoon of flour in a food processor until finely ground; transfer to a large bowl.
4. Add remaining flour, salt, baking powder, and baking soda to the bowl; stir to combine.
5. In a mixing bowl, cream together butter, ¼ cup honey, brown sugar, and granulated sugar until light and fluffy.
6. Mix in the whole egg and egg yolk, one at a time.
7. Whisk together milk, vanilla, and lemon zest.
8. Alternating, add the flour mixture and milk mixture to the butter mixture in three additions.
9. Scrape the batter into the prepared pan and place the pan on a baking sheet.
10. Bake for 40 to 45 minutes, rotating halfway through, until golden brown and springy to the touch.
11. Transfer the cake to a wire rack.
12. Heat the remaining 2 tablespoons of honey in a saucepan over medium-low heat until warm and viscous; brush over the cake.
13. Let the cake cool completely.

For the cream

1. In a large bowl, whisk together cream, cheese, honey, and liquor until soft peaks form (about 3 minutes).
2. Serve cake warm or at room temperature with a large spoonful of cream.