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