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

For the cream

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