Just in time for Mother’s Day weekend: Lemon Almond Bundt Cake. And it’s one to wow!
Before we get into the cake details, this spring has been one of true regrowth. While I had originally planned to post this recipe around Easter time, it’s coming about a month later as I really “adulted” and healed properly.
It’s absolutely perfect for Mother’s Day too, though! Which means it’s absolutely still time appropriate. Because really, how can you go wrong with a bright, springy Lemon Almond Bundt Cake? You can’t!
If you want to treat mom this Mother’s Day, Lemon Almond Bundt Cake would be a show-stopping dessert for brunch – and it goes SO WELL with a cup of coffee. Cake for breakfast even? Yes, sign me up!
An afternoon treat? Check and check! See the coffee note above.
A sweet, light dessert at the end of a busy day? Of course! It’s the perfect final note to a spring dinner.
What makes Lemon Almond Bundt Cake Special?
Where do I even begin?
For starters, the moist cake has a light, bright, yet not overpowering lemon flavor infused throughout. It’s intertwined with almond and the combination is outta bounds.
The lemon flavor is infused with lots of lemon zest, fresh lemon juice, and some lemon extract (affiliate link) for an extra pow of brightness.
Next up: while the cake is hot, it takes a shower in a lemon juice syrup. Yep, a sweet mixture of sugar and fresh lemon juice is brushed over the hot exterior of the cake, resulting in another pop of lemon.
Then, once it’s cooled, on goes the thick almond icing. Both beautiful, and tasty!
Tips for Making Bundt Cake
- Release the oil from the lemon zest!
- Um, what? No, this isn’t something for all bundt cakes, but it is a tip for making lemon-infused baked goods. You’ve got to rub the zest and sugar together between your fingers until they resemble sand. This releases the lemon oils into the sugar and leaves your baked goods even more lemony!
- Make sure to grease your pan well!
- I like to use a pastry brush to spread melted butter in all the crevices, then sprinkle in some flour, cover the pan, and shake it up so the flour coats the pan completely.
- I know people love the spray that already has the flour mixed in – I personally haven’t used it myself (I’m v old fashioned at heart ;)).
- Place a cooling rack on top of the pan and then flip the cake out. Don’t let it sit too long in the pan before flipping to cool.
There it is, friends! Lemon Almond Bundt Cake is going to win over your family and friends (and yourself!) this spring! It’s a beautiful addition to brunches, baby showers, and Mother’s Day celebrations!
Remember to snap a photo and share it – we love to see your recipes come to life!
More Lemon Baked Goodies
- Lemon Poppy Seed Bread
- Lemon Filled Cupcakes
- Lemon Lavender Scones
- Lemon Mascarpone Pancakes
- Raspberry Lemon Pastries
Lemon Almond Bundt Cake
- 2 cups sugar
- 2 teaspoons fresh lemon zest, ~2 lemons
- 1 cup 2 sticks unsalted butter, room temperature
- 4 eggs, room temperature
- 1 1/2 teaspoons salt
- 2 teaspoons baking powder
- 3 cups cake flour*
- 1 1/4 cup whole milk
- 1 teaspoon almond extract
- 2 Tablespoon fresh lemon juice
- 1 teaspoon lemon extract
- 1 lemon, juiced (~ 4 TBSP)
- 1/2 cup sugar
- 2 cups powdered sugar
- 1 1/2 tsp almond extract
- 3 Tablespoon whole milk
- Optional: 1 tsp vanilla extract
- Preheat oven to 350°F and properly grease a bundt pan (see notes).
- In the mixing bowl of a stand mixer, combine sugar and lemon zest. Rub between fingers to release the oils in the zest until it’s a sand-like texture. Add in the room temperature butter and cream together with a paddle attachment. Add eggs one at a time, beating between each addition until combined. Scrape sides as needed.
- In a separate mixing bowl, stir together salt, baking powder, and cake flour. While the mixer is on stir/low setting, alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Stir in lemon juice and extracts until just combined.
- Pour batter evenly into the greased bundt pan. Bake for 45-50 minutes until the internal temperature reaches 195-200°F. The edges will be golden brown and the top will bounce back when lightly touched. You can also use the old toothpick trick.
- As the cake bakes, microwave the syrup ingredients (lemon juice and sugar) for 30-second intervals until sugar is melted and a syrup consistency forms. Set aside. You may need to microwave a few more seconds again before spreading.
- Place a cooling rack on top of the bundt pan, then flip so the cake comes out onto the cooling rack. I recommend placing the cooling rack on top of a baking sheet so it catches the syrup drippings. Using a pastry brush, spread the syrup over the warm cake until evenly covered. Continue brushing in until all the syrup is used. Let the cake cool completely.
- Once cake is cooled, stir together the ingredients for the glaze until completely combined. The glaze will be thick; you can adjust with powdered sugar and milk ratios if you prefer a different consistency. Drizzle on top of the cake with a spoon. Top with sliced almonds if desired.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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