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Lemon Almond Bundt Cake


  • Author: Becca | Fork in the Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 servings 1x

Description

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!


Scale

Ingredients

  • 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

Lemon Syrup:

  • 1 lemon, juiced (~ 4 TBSP)
  • 1/2 cup sugar

Glaze:

  • 2 cups powdered sugar
  • 1 1/2 tsp almond extract
  • 3 TBSP whole milk
  • Optional: 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F and properly grease a bundt pan (see notes).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

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

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