If using a Bundt pan, bake at a lower temperature and for a longer time. Test for doneness periodically.
Preheat the oven to 350ºF. Grease and flour a 10-inch tube pan. In a large bowl, cream the butter and honey until light. Add the vanilla and eggs, beating well after each addition. In a separate bowl, combine the flours, baking soda, and salt. Sift the dry ingredients into the creamed mixture alternately with yogurt and sour cream, beating after each addition. Fold in the lemon zest, raspberries, and almonds. Pour into the prepared pan. Bake for 45 to 55 minutes, or until the cake pulls away from the side of the pan. Cool on a rack for 10 minutes before inverting the cake onto a serving plate.
In a saucepan, combine the sugar, cornstarch, and raspberries with ⅓ cup of water. Boil and stir until the sauce is smooth and thickened. If desired, strain through a sieve or cheesecloth to remove the seeds.
Serve the cake with the raspberry sauce.