Not your typical pound cake, this one has almond cream swirled into a wonderful lemon batter. The result is moist and perfectly dense with a fantastic flavor! It's a beautiful recipe for a brunch table, a special occasion like Mother's Day or Easter, or just because you want a little sunshine in your day. It freezes very well, so you can make it ahead.
I can't write enough about how delicious this cake is. Lemon and almond might sound like a normally good pair, and in this cake, they both shine.
It's a very simple cake but the almond flavor is given by almond frangipane, that fantastic French cream used in many classic desserts, especially fruit tarts.
The almond cream is swirled into the lemon batter, and it all melds together during baking, producing a tender crumb with a unique flavor. It's a showstopper.
Lemon might be one category we can all agree is a huge crowd-pleaser. Here at least, lemon always wins. Always. More so than chocolate.
Ingredient list
- Almonds or almond flour: used for the cream. You can use whole and ground them finely or use the prepared flour.
- Powdered sugar
- Eggs: fresh, large.
- Lemon juice and zest.
- All-purpose flour.
- Salt.
- Baking soda: make sure it isn't expired.
- Vanilla extract.
- Almond extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Preparing the bundt pan
If you bake bundt cakes often, you’ve likely had one stick to the pan. It’s frustrating—but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar—1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn’t enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it—it’s a keeper.
It's a good idea to cool it on a wire rack for 15-20 minutes before removing it from the pan until it has time to firm up a little and make it easier to remove. Cakes that are removed right out of the oven are too hot with a very fragile crumb, and can easily fall apart as you unmold them.
Most bundt cakes are large and or dense, so the hole distributes the batter in a way that it bakes more evenly. Otherwise, the center of the cake would take too long to bake (and sometimes it never bakes well), and by the time it does, the edges would be very dry.
Yes, absolutely, and it's very easy! Follow my recipe for homemade frangipane (almond cream). It keeps very well for weeks in the fridge and can be frozen.
Steps to make almond lemon cake
The lemon cake batter
- Use a large mixing bowl: this is a large cake.
- Electric or stand mixer: the butter needs to be very well creamed with the sugar. So it's hard to do it manually.
- The mixture might look curdled before the final part of flour is added and that is fine. Make sure the batter is smooth and silky.
- Scrape the bottom with a spatula at the end, and folding the batter to make sure there are no dry spots left.
Assembling the layers
Now comes the fun part.
- Swirling the almond cream: do this lightly with the tip of a smooth-bladed knife. You want to distinguish both preparations.
- The last step is to add the remaining almond cream and swirl it for the last time. You then finish the assembly with a swirled layer.
Place the cream in small mounds over the cake batter. This will ensure it is distributed evenly.
Repeat the process by adding the rest of the batter on top of the swirled batter (do so in parts so it's easier to spread) and spreading it carefully with the spatula to cover completely.
Baking and glazing
Bake as directed. For me, it's 55 minutes in a large dark bundt pan. But start checking at about 45 minutes because all pans and ovens are different and it might take a few minutes more or less.
The glaze: make sure the cake is completely cooled before glazing it. I like to use limoncello (lemon liquor) because it adds a nice zing and makes the icing crackly, but lemon juice works just as well. Both cut through some of the sweetness, and that's a good thing.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Bundt pan: this is a large cake, so don't use a smaller pan than specified. Make sure it's greased and floured, according to our guidelines, so it's easy to remove the cake later. I swear by shortening and flour and cake goop when I have it. You can use 2 loaf pans instead of one large bundt.
- Almond cream: this cake is way faster if you make it ahead. You'll also have frangipane to use in other recipes.
- Lemon zest: don't you skimp on it. Use 2 medium or large lemons so it has enough power to balance the sweetness of the almond cream.
- Glaze: thinner or thicker, that is always the question. I like it thinner for this cake and once I drizzle it, I let it drip and then scoop up the drips and drizzle them again. It created a sort of double layer of thin glaze that I love because it's crackly. A thicker glaze will make the cake sweeter. Just use less liquid.
- Make ahead: you can freeze this cake for up to a month. Wrap in plastic and then in foil or a large Ziploc bag.
- Storing: it keeps well for a few days. Make sure you wrap it in plastic or put it under a cake dome. After 2 days, I recommend keeping it refrigerated and well-wrapped to prevent dryness.
Related recipes you might like:
Before you go
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Lemon Almond Pound Cake
Ingredients
For the almond cream (frangipane):
- ½ cup whole almonds
- ⅓ cup white granulated sugar
- 1 egg white, at room temperature
- ¼ cup unsalted butter, room temperature
- 1 teaspoon flour
- ¼ teaspoon each of pure almond and vanilla extracts
- 1 tablespoon milk
For the lemon cake:
- 1 ½ cups unsalted butter, room temperature
- 2 ½ cups sugar
- 5 eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon of salt
- ¾ cup whole milk
- 1 teaspoon pure vanilla extract
- Zest of 2 medium/large lemons
For the glaze:
- ½ cup powdered sugar
- 3-4 teaspoons lemon juice or limoncello, lemon liquor or use ½ teaspoon almond extract and milk if you want to enhance this flavor and not lemon
- Sliced almonds, toasted, optional for decorating
Instructions
For the frangipane cream:
- Put almonds and sugar in the bowl of a food processor and process until almonds are in coarse pieces.
- Add butter in pieces and egg.
- Process until it all becomes a cream.
- Add flour, almond extract and/or vanilla extract, if using, and process *just* to mix.
- Mix the frangipane with the milk and reserve.
- Preheat oven to 350ºF (180°C).
For the cake batter:
- Grease with shortening a large bundt pan (10 or 12-cup capacity), flour it, shake off excess, and reserve while making the batter.
- In a large mixing bowl (stand mixer or with an electric hand mixer), beat butter for a few seconds until creamy.
- Add sugar gradually while beating at medium/high speed for 3 minutes. It should be light-colored and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract, lemon zest, and mix to combine.
- Add the sifted dry ingredients (flour, baking soda, and salt) in 3 additions, alternating with milk in 2 additions. You can sift the dry ingredients together in a different bowl before adding them or have them measured and sift them directly over the butter mixture.
- Pour half of the batter into the prepared pan. Smooth top.
- Add half the frangipane in small mounds and lightly swirl with a knife.
- Cover with the rest of the batter, spreading evenly.
- Repeat with the remaining almond cream, swirling lightly.
- Bake for 50-55 minutes, or until a cake tester or toothpick in the middle comes out clean. All ovens and pans are different so start checking at 45 minutes. Mine was baked at 55.
- Let cool for about 15 minutes, then carefully remove to a wire rack and let cool completely before glazing.
- Pour the glaze evenly on the completely cooled cake, letting it drip down the sides. Scoop the drips and drizzle it again before it dries. The icing is thin, so it will drip easily.
- Sprinkle with sliced almonds immediately, before it sets.
- Keep covered at room temperature for a day or two and then refrigerate covered in plastic wrap or in an airtight container. You can freeze it for a month.
For the lemon glaze:
- Mix sugar and limoncello or lemon juice until completely smooth. It should be runny but not too much. You can make it thicker (like thick honey) by adding more powdered sugar or using less liquid.
Ann Marie Gaitan says
Do you think I can use this recipe for a layered cake? Any suggested modifications? Thanks in advance.
Paula Montenegro says
Hi Ann Marie! The almond cream makes the crumb tender. If you want to make layers, bake them individually if you will be filling them. Let the layers cool completely, wrap and refrigerate for a few hours before filling and frosting while still cold. That way the crumb will be firmer. Then you can serve it at room temperature if you want to. Hope this helps. Happy baking!
Eliane says
One of my favorite pound cake of yours, at least from the ones I have tried (at least 10). I have made this one several times, and it has been requested by my MIL. Everybody loves it. I like to add 3/4 tsp of almond extract. Very moist and unique taste. I use 1 cup of butter (230g) and 1/2 cup of shortening (110g) because butter is getting expensive and I didn’t taste any difference, it’s still very buttery.
Paula Montenegro says
So happy to know this Eliane! I like the idea of an extra dose of almond with the extract. Have a great week!
Cheryl says
Is it really necessary to use 2.5cups of sugar? Seems a bit much.
Paula Montenegro says
Hi Cheryl, you can use 2 cups. Bundt cakes are usually large so they tend to require more of some ingredients. Happy holidays!
angiesrecipes says
Such a pretty and delicious bundt cake! I really love that almond frangipane swirl.
Laura says
This post was awesome and made me laugh out loud. I am not a huge fan of almond (although I admit I have never tried frangipane) but I am right there with you about the limoncello! Also, clearly beauty is in the eye of the beholder because I will take the looks of this cake any day over some fluorescent frosted concoction!
Karen @ Lemon Grove Cake Diaries says
Fantastic cake Paula, I have to say I am in love with that glaze...so yummy!
Laura Dembowski says
I am in love with this cake, Paula! Homemade almond paste is just wonderful. I am so jealous you have a doctor you can call. I would so abuse that power though. I'm always worried about one thing or another.
Marissa | Pinch and Swirl says
Everything about this cake calls to me, but nothing more than the Limoncello glaze. We make Limoncello for Christmas gifts every year, what a fun way to use it! I'm going to include your recipe in the packages this year.
Cocoa and Lavender says
Paula - this may be my favorite of your bundts EVER! I adore anything with frangipane in it, and the lemony glaze is such a great counterpart. I will be making this. Absolutely. Thanks for this inspiration! Oh, and I totally agree with you - I would much prefer this for my birthday over a frosted cake. Wait to you see our wedding cake! xo, David
Anita at Hungry Couple says
Stunning! Almond paste is one of my most favorite flavors in baked goods!!
Bam's Kitchen says
I am crazy about lemon desserts and this one has me licking my lips. I love the moist cake and the sweet/sour drizzle of the sauce. We have new neighbours that moved into the flat next door to us. Maybe I will give a go at this bunt cake to say hello.
Lora CakeDuchess says
I love that you repay the calls to the family doctor with sweets. I think with this cake you could probably make dozens of calls. I certainly think this is fancy, Paula. That glaze and the frangipane...oh my! This is the kind of cake that is dangerous for me:)thank you for being a part of the group, bella Paula.
Heather King says
Your cake looks so moist and delicious! I'm loving the flavors in the cake and having a feeling I'll have to give it a try soon!
Alice @ Hip Foodie Mom says
Paula!
I love how you opened this post. . so true!! Using food for favors or to say thank you. I love it! And do this all the time! We had some neighbors water our lawn while we were gone and they not accept payment so I baked for them instead. OH MY GAWD. This cake. Only you would come up with such a fabulous bundt cake . . I can just taste the flavors here. . love it .. wish I could really taste the frangipane . . but I can dream of what this cake tastes like. sooo good! you're probably now going to get your doctor friend calling YOU for more of this cake! 🙂
Denise Browning@From Brazil To You says
What a beautiful and mouthwatering bundt cake, Paula!!! Pinned!
Thanks for having stopped by and also for the b-day wishes. Since it was yours as well, I hope you had a marvelous day! Wishing you many happy returns and blessings. xo
e / dig in says
happy bundt birthday, paula.
it's a beautiful loooking cake - impressive in its homeliness. i can imagine this with a lovely cup of tea.
on another note, i love your beautiful photos and you have re-ignited my search for a round cake rack - they are rare here!