Almond Bundt Cake
User Reviews
5.0
12 reviews
Excellent
Almond Bundt Cake
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This Almond Bundt Cake is pure comfort—soft, moist, and packed with a rich almond flavor balanced by a hint of lemon.
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Ingredients
For the Cake:
- 400 g ground almonds
- 150 g all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon kosher salt
- 300 g unsalted butter , softened
- 225 g granulated sugar
- Zest of 1 lemon
- 6 large eggs
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 2 tablespoons PLAIN yogurt (or buttermilk or sour cream)
For the Lemon Glaze:
- 150 g powdered sugar
- 2-3 tablespoons lemon juice (adjust for desired consistency)
- Zest of 1 lemon
- 1 tablespoon butter , melted (optional)
- 1 teaspoon dry whole powdered milk such as NIDO (optional)
Instructions
For the Cake:
- Preheat your oven to 325°F (170°C. Grease a Bundt pan thoroughly with cake spray or butter and flour, ensuring all grooves are covered.
- In a large bowl, beat the softened butter (300g) and granulated sugar (225g) until light and fluffy, about 3–4 minutes. Add the zest of one lemon and mix briefly.
- Beat in the eggs, adding them two at a time and mixing well between each addition. Add the almond extract (1 teaspoon) and vanilla extract (2 teaspoons), and blend until just combined.
- In a separate bowl, whisk together the all-purpose flour (150g), baking powder (1.5 teaspoons), kosher salt (¼ teaspoon), and ground almonds (400g).
- Add the dry ingredients to the wet mixture in two additions, mixing on low speed until just combined. Avoid overmixing. Add the plain yogurt (2 tablespoons) and mix briefly until the batter is smooth and even.
- Spoon the thick batter into the prepared Bundt pan, spreading it evenly with a spatula or palette knife.
- Place the Bundt pan in the preheated oven and bake for 45–55 minutes. Test with a skewer inserted in the center—if it comes out clean, the cake is ready. If not, bake for an additional 5 minutes and test again.
- Allow the cake to cool in the pan for about 10 minutes, then gently invert it onto a wire rack to cool completely.
Lemon Glaze
- In a bowl, combine powdered sugar (150g), dry whole milk, lemon juice (2–3 tablespoons), lemon zest, and melted butter (1 tablespoon, optional). Stir until smooth, adding more lemon juice if needed to achieve a drippable consistency.
- Once the cake is fully cooled, drizzle the lemon icing over the top, letting it drip down the sides.
Equipments used:
Notes
- Storage, Make Ahead, & Freezing
- Storage, Make Ahead, & Freezing
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Make Ahead: You can prepare the cake a day ahead and store it covered at room temperature. Glaze before serving.
- Freezing: You can freeze leftover almond cake without glaze by wrapping it tightly in a double layer of cling film (plastic wrap) and a layer of foil. Alternatively, freeze individual slices, wrapping each one tightly in a double layer of cling film and placing them in an airtight freezer container. Leftovers will keep in the freezer for up to a month. Thaw at room temperature before glazing.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Make Ahead: You can prepare the cake a day ahead and store it covered at room temperature. Glaze before serving.
- Freezing: You can freeze leftover almond cake without glaze by wrapping it tightly in a double layer of cling film (plastic wrap) and a layer of foil. Alternatively, freeze individual slices, wrapping each one tightly in a double layer of cling film and placing them in an airtight freezer container. Leftovers will keep in the freezer for up to a month. Thaw at room temperature before glazing.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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