Preheat oven to 350°. Grease a 8" HexClad Hybrid Pan with cooking spray. In a medium bowl, whisk all-purpose flour, almond flour, baking powder, and salt.
In a large bowl using an electric mixer, beat butter, 1 cup of the sugar, and lemon zest on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beating well in between each addition. Beat in vanilla.
Add dry ingredients to wet ingredients and beat on low until just combined. Scrape batter into prepared pan and spread into an even layer with a spatula. Sprinkle top of batter evenly with sliced almonds and remaining tablespoon of sugar.
Bake until cake is golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool at least 15 minutes or completely.
In a medium bowl, beat heavy cream with a whisk until medium peaks form, about 1 minute. Slice cake and serve topped with whipped cream and raspberries.