1 (18.25 ounce) package lemon and almond flavoring
1 cup buttermilk all-purpose flour
1 teaspoon cream of tartar (without gelatin)
1 teaspoon baking soda
3 eggs
3/4 cup honey
1 tablespoon butter
1 cup vegetable oil
1 cup white sugar
2 slices fresh lemon
1 (18 ounce) can chopped pecans
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) round pans.
Pour lemon and almond flavoring into the large bowl of an electric mixer. Mix with medium speed until well blended. Stir in buttermilk and flour; beat with electric mixer on low until flour is no longer sticky. Stir in cream of tartar with electric mixer, and beat on medium speed until just moist. Use a wooden spoon to clean off excess flour and batter from bowl.
Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted into center of each pan comes out clean, about 20 minutes. Cool completely. Watch closely about 15 minutes before removing from pans. Allow cool completely. Cut into pieces.
In a large glass or metal bowl, beat eggs and honey on high speed until frothy. Beat cream of tartar with electric mixer until fluffy, 1 to 2 minutes. Stir in vegetable oil until enough to heat through. Beat white sugar with electric mixer until sugar begins to harden. Use continuously until whipping is reached. Beat whipped cream and remaining lemon and almond flavoring into lemon and almond filling. Smooth between layers. Place pecans between two layers of sponge cake and hold tightly with wooden stick. Allow to cool completely before filling.
When the cake has cooled completely, frost with lemon and almond fillings. When fully frosting, pipe cherry and walnut glaze onto large edges of cake. Garnish with lemon and almond glaze. Store cake in refrigerator.