Blend the brown sugar, flour, and 1/4 teaspoon nutmeg in a bowl.
Using a pastry blender or two knives, cut in the 2 tablespoons butter until mixture is crumbly.
Stir in the almonds; set aside.
Sift the cake flour, baking powder, 1/2 teaspoon nutmeg, and salt together; set aside.
Cream the 1/3 cup butter with lemon peel.
Gradually add sugar, creaming until fluffy.
Add egg and beat thoroughly.
Beating only until smooth after each addition, alternately add dry ingredients in thirds and a mixture of the water and lemon juice in halves to creamed mixture.
Stir in the chopped raisins.
Turn batter into a greased (bottom only) 8x8x2-inch baking pan and spread evenly to edges.
Spoon almond mixture evenly over batter and press lightly.
Bake at 350°F 45 minutes, or until cake tests done.
Cool in pan on wire rack.
Cut into squares