Almond Bundt Cake
User Reviews
5
Almond Bundt Cake
Description
This Bundt cake recipe involves creaming butter and sugar until fluffy, then slowly incorporating eggs with almond and vanilla extracts. Dry ingredients include ground almonds, flour, baking powder, and salt, which are mixed into the wet ingredients with yogurt to achieve a smooth but thick batter. The cake is baked in a thoroughly greased Bundt pan at a moderate temperature, ensuring even cooking.
The flavor is rich with almond and vanilla notes accented by fresh lemon zest. The texture is dense yet tender due to the ground almonds, balanced by the leavening from baking powder. The lemon glaze of powdered sugar and lemon juice adds a sweet citrus finish, optionally enriched with butter and powdered milk for sheen and body.
This cake suits occasions requiring a moist, buttery dessert with a nutty aroma. It pairs well with coffee or tea and can be served plain or glazed. Leftovers may be stored and frozen following the provided guidelines to preserve freshness.
Storing the cake in an airtight container at room temperature keeps it moist for up to three days. The recipe suggests freezing uncovered slices or the whole cake tightly wrapped to maintain quality, with glazing applied after thawing if desired.
Ingredients
For the Cake:
- 400 g ground almonds
- 150 g all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon kosher salt
- 300 g butter softened, unsalted
- 225 g granulated sugar
- lemon zest of 1
- 6 egg large
- 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)
- lemon zest of 1
- 1 tablespoon butter , melted (optional)
- 1 teaspoon Dry whole milk optional, such as NIDO
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.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can prepare the cake a day in advance and glaze it before serving.
- Freeze leftover cake without glaze by wrapping tightly in cling film and foil or freeze individual slices wrapped similarly.
- Thaw frozen cake at room temperature before applying glaze to preserve texture and flavor.
User Reviews
Overall Rating
5
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