This lemon almond bundt cake was a hit. When I realized food can be used as exchange, or a bribe, it got interesting.

The two sides are that you can get people to help and pay them with food, yet you also get to be the one who knows how to cook and become the designated chef every time – you can bring something sweet tomorrow, right?, and the expected answer is always a yes. The former is what matters today.

This simple lemon almond bundt cake, in appearance only because it has almond cream in the batter and limoncello in the glaze, was my way of thanking my only friend/family who is a doctor and who gets a lot of phone calls from me, about this and that, because, you know, I trust him. A family doctor you can trust, has to be the worst unpaid job ever, the cold fact being that he’s on call 24/7 because, you know, we can trust him.

Again, you don’t realize it till it’s too late. In my case, I’m the only one who can feed him in return, with good stuff, so I like to think I have some leverage.
Though when I have a health situation –always minor mind you- and call him five times in one afternoon, I just fall into the same black list as everyone else. Until I exchange chocolate peanut butter fudge and bundt cakes with him. Then we’re all good. Until my next string of calls.

We have a celebration here today.

The Bundt a Month group turns 1, and we were asked by it’s founders, Lora and Anuradha to bring a birthday cake. I know what you’re thinking, this rustic looking bundt cake is not exactly party material. Where are the sprinkles? The fluffy frosting? It should at least have some chocolate in it.

Let me explain. My favorite of favorites chocolate cake is the one with red wine. I already made it a few months ago with a homemade raspberry liqueur and wine, and also a dozen other times with white wine, some red some white, strong cabernets and mellower rosés. You name it. It’s still ranks as my first choice, if I had someone making my birthday cake for me, which never happens – refer to paragraph 1.

It turns out my idea of a party cake is more about flavor than glitter. My first idea for this cake was to make an almond swirl, which is a rather stupid idea if your swirling mixture is the same color as your batter… well, I was going through a rough month, clearly explained by the fact that I exchanged this lemon almond bundt cake with my friendly doctor – again refer to paragraph 1.

But the flavor! There’s frangipane, not just almonds.

Almond cream is almond meal (or almond flour) with powdered sugar, eggs and butter. Used by the French a lot in their desserts, my favorite being pear pies. Though on occasion I change the almonds for walnuts and baked things like chocolate swirl walnut pound cake or fresh fig walnut pie with graham cracker crust, I feel most fruits pies can be assembled with a good sweet dough and a layer of frangipane.

The limoncello glaze is optional, but why on earth would you do that? Use lemon

juice if not a fan of licor glazes, but don’t expect me to understand…

Lemon Almond Bundt Cake

Yield: 8 servings 1x

Scale

Ingredients

For the almond cream (frangipane):

¾ cup almond paste ** (room tº)
1 egg
2 oz 55g unsalted butter, room tº
1/3 cup ground almonds

**For the almond paste:

1 cup almond flour (or ground almonds)
1 cup powdered sugar
1 egg white

For the lemon cake:

12 oz 340g unsalted butter, room tº
3 cups 600g sugar
5 eggs
3 cups 420g all purpose flour
1 teaspoon baking soda
Pinch of salt
¾ cup 180cc whole milk
1 teaspoon vanilla extract
Zest of 2 lemons
½ teaspoon pure lemon extract
½ teaspoon pure almond extract
A few Tbs ground almonds (for coating pan)

For the glaze:

1 cup powdered sugar
2 or 3 Tbs lemoncello (or lemon juice)
Sliced almonds (toasted, optional)

Instructions

For the almond cream:

In a bowl, combine almond paste**, egg, soft butter and almonds until well mixed.
Keep in the refrigerator.
**For the almond paste: In a food processor mix almonds and sugar. Add egg white and pulse until it all comes together. It will be dry and thick. Keep refrigerated.

For the almond cake:

Preheat oven to 350º. Grease well a large bundt pan and coat with ground almonds.
Sift flour with baking soda and salt. Reserve.
In a large bowl (stand mixer or with an electric hand mixer), beat butter with lemon zest for 1 minute. Add sugar gradually while beating at medium/high speed for 3 minutes.
Add eggs, one at a time, beating until well incorporated after each addition.
Add vanilla, lemon and almond extract and mix to combine.
Add dry ingredients in three additions, alternating with milk in two additions.
Pour half of the batter in the prepared pan. Add half the frangipane and swirl with a knife. Repeat with remaining batters.
Bake for about 45 minutes, our until a tester in the middle comes out clean.
Let cool for a few minutes and carefully unmold onto a wire rack, and let cool completely.
Glaze and sprinkle with sliced almonds, toasted.

For the glaze:

Mix sugar and limoncello until completely smooth.

adapted from this orange chocolate marble bundt cake recipe

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!

Comments

Joanne T Ferguson says
September 28, 2013 at 06:33
G'day and wow Paula, terrific cake, true!
Love almond flavored and wish I could come through the screen and try a slice now too!
Cheers! Joanne
Viewed as part of #bundtamonth
Laura says
September 19, 2013 at 04:19
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
September 10, 2013 at 10:11
Fantastic cake Paula, I have to say I am in love with that glaze…so yummy!
Laura Dembowski says
September 9, 2013 at 19:58
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
September 9, 2013 at 00:44
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.
- wp_vknotes_admin says
  September 13, 2013 at 11:14
  I usually get limoncello from a friend for xmas too!
Cocoa and Lavender says
September 8, 2013 at 18:48
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
- wp_vknotes_admin says
  September 13, 2013 at 11:13
  So you know, the lemoncello is a version with vanilla bean I made following your recipe David! And how come I haven't seen your wedding cake yet…?!
Anita at Hungry Couple says
September 8, 2013 at 04:22
Stunning! Almond paste is one of my most favorite flavors in baked goods!!
Bam's Kitchen says
September 8, 2013 at 01:44
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.
- wp_vknotes_admin says
  September 13, 2013 at 11:12
  Neighbours always welcome a piece of cake!
Lora CakeDuchess says
September 8, 2013 at 00:40
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
September 7, 2013 at 21:17
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
September 7, 2013 at 15:43
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
September 7, 2013 at 13:19
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
September 7, 2013 at 07:25
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!
- wp_vknotes_admin says
  September 13, 2013 at 11:10
  That's a very old cake rack, and one of my favorites e!

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Lemon Almond Bundt Cake