Adjust oven rack to the middle position and preheat oven to 350 degrees.
Separate eggs into egg yolks and egg whites and set aside.
Whisk almond flour, tapioca flour, sugar, baking powder and salt together in a medium mixing bowl until well combined.
In a separate bowl, mix oil, egg yolks, milk, vanilla, almond extract and lemon zest until smooth.
Add wet ingredients to dry ingredients and mix well to combine.
Beat egg whites until soft peaks form and then gently fold into the batter.
Spray bundt cake pan with non-stick cooking spray. Pour batter into prepared pan.
Bake until cake springs back with a light touch and a toothpick inserted in the center comes out clean, approximately 45 minutes.
Allow cake to rest in the pan for 5 minutes then turn out onto a cooling rack and allow to cool completely. Cutting into the cake before it is completely cool with result in a gummy texture.
While still warm, drizzle the top of the cake with a powdered sugar glaze and immediately top with sliced almonds. To make cake more festive you can also add sliced maraschino cherries on top.
Alternately, instead of a glaze, leave the cake plain and serve individual slices with sweetened whipped cream and fresh berries or fruit.
Vanilla Bundt Cake Variation: Omit the almond extract and lemon zest and increase the amount of vanilla to 2 teaspoons.