A light, moist bundt cake that has layers of fresh lemon flavor and warming almond throughout; topped off with a sweet almond icing. It’s perfect for brunch!
- 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 TBSP 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 TBSP 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.
Greasing a Bundt Pan: I melt 2 TBSP butter and brush it into all the crevices using a pastry brush. Then, I sprinkle in 2 TBSP flour, cover the pan with a lid/plate, and shake until covered. Dump out excess flour. Alternatively, you can use a spray that already has flour in it.
Cake Flour: No cake flour? No problem! Make your own by removing 2 TBSP from each cup of flour, and adding in 2 TBSP of corn starch for each cup (6 TBSP. Sift several times to combine completely.
Inspired by King Arthur Flour.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mother's day, spring, brunch, baby shower, bridal shower, easter