Not your typical cake, this one has almond cream swirled into a wonderful lemon batter. The result is moist, perfectly tight, and with a fantastic flavor! It's a beautiful recipe to make for a brunch table or just because you want a little sunshine in your day. It freezes very well so you can make it ahead.
Originally published in September 2013, this post has been updated with images and text to serve you best. I improved the recipe slightly to make it even better!
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 frangipane, that fantastic cream that hails from French desserts, especially fruit tarts. Check out the Apricot Raspberry Frangipane Tart, a superb seasonal dessert.
This almond cream is swirled in the lemon batter and it all melds together during baking producing a crumb that is tender with a unique flavor. A showstopper.
Lemon might be one category we can all agree is a huge crowd-pleaser, right? Here at least, lemon always wins. Always. More so than chocolate, and I have some pretty awesome recipes in that category (Baileys Chocolate Cheesecake anyone?).
Ingredients
They are simple for the most part, because this is an easy lemon butter cake in essence. But here are a few comments about them.
- Lemons: only the zest is needed but don't you skimp on it, use 2 lemons so it has enough power to balance the sweetness of the almond cream.
- Almond cream: is very easy to make and keeps well for weeks in the refrigerator. It's an extra step but so worth it.
- Flavorings: the vanilla brings out the flavor of lemon and almonds. You can also add some pure almond extract if you want.
Easy steps
Time needed: 1 hour and 15 minutes.
How to make this recipe
- Preparing the pan
This is an important step to make sure the cake is easily removed and doesn't stick to the pan.
Butter (soft not melted) thoroughly the pan and the flour, shaking off the excess. OR, spray with baking spray, the one that had flour. If it doesn't have flour in it, spray and then flour the pan, shaking off the excess.
And then refrigerate the pan while making the batter. This is the part that makes a difference.
- Make the lemon batter
This is a large cake, so use a large bowl.
The butter needs to be at room temperature and very well creamed with the sugar. So use an electric handheld beater or a stand mixer. Add the sugar gradually and beat for several minutes until the mixture is light and fluffy. Then add eggs, one at a time, and then flavorings (lemon zest and vanilla). - Dry and wet ingredients
The dry ingredients need to be added in parts, alternating with the milk. This ensures that they integrate well. BUT, 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. And scrape the bottom with a spatula and bring it up to make sure there are no dry spots left.
- First layer
Now comes the fun part. You have to add half the lemon batter to the pan, spread it smooth and drop small mounds of almond cream. Then swirl it lightly with the tip of a knife.
- Second layer
Repeat the process by adding the rest of the batter on top of the swirl and spreading it carefully to cover it completely.
- Last part
Add the rest of the almond cream, swirl it for the last time and 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 down before adding the glaze. I like to use lemoncello (lemon liquor) because it adds a nice zing and the icing is crackly, but lemon juice works just as well. Both cut through some of the sweetness and that's a good thing.
Frequently asked questions
It's a good idea to cool it on a wire rack for 15-20 minutes before removing 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 and usually crumble or 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.
Use soft butter and patiently fill every nook and cranny, especially the angles. And then flour it. Or use a baking spray with flour incorporated in it.
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.
A traditional use is in fruit tarts such as Pear Frangipane Tart or the Fresh Peach Galette. And as a filling for almond croissants, rolls, and pastries such as the Strawberry Lime Danish Braid.
My top tips
- Ingredients: have them all measured and ready, as well as the mixer and bowl. This is a large cake recipe so plan for it.
- Pan: make sure you butter, flour, and refrigerate the pan so it's easy to remove the cake later. Also, this is a large cake, so don't use a smaller pan than specified. You can, however, make 2 loaf pans.
- Almond cream: if you make it ahead this recipe is way faster to make. And you have frangipane to use in other recipes.
- 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. Simply 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 you keep it refrigerated, well wrapped to prevent dryness.
Other recipes you might like:
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Lemon Almond Cake
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 10-12 servings 1x
- Category: Cakes
- Method: Baking
- Cuisine: International
Description
Not your typical cake, this one has almond cream swirled into a wonderful lemon batter. The result is moist, perfectly tight, and with a fantastic flavor! It's a beautiful recipe to make for a brunch table or just because you want a little sunshine in your day. It freezes very well so you can make it ahead.
Ingredients
For the almond cream (also called frangipane):
- ¾ cup almond cream (click for the recipe, you need about half of what it makes)
- 2 tablespoons milk
For the lemon cake:
- 1 ½ cups (340g) unsalted butter, room temperature
- 2 ½ cups (500g) sugar
- 5 eggs, at room temperature
- 3 cups (420g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon of salt
- ¾ cup (125g) whole milk
- 1 teaspoon pure vanilla extract
- Zest of 2 medium/large lemons
For the glaze:
- ½ cup (60g) powdered sugar
- 3-4 teaspoons lemon juice or limoncello (lemon liquor)
- Sliced almonds, toasted, optional for decorating
Instructions
- Mix the frangipane with the milk and reserve.
- Preheat oven to 350ºF/180°C.
- Butter well a large bundt pan (10 or 12 cups), flour it, shake off excess, and refrigerate it while making the batter. Or use baking spray, the one that has flour, and refrigerate the pan.
- In a large 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, lemon zest, and mix to combine.
- Add 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 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 about 50-55 minutes, or until a tester 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 and carefully remove onto a wire rack, and let cool completely before glazing.
- Pour the glaze evenly (as much as you can) letting it drip. Scoop the drips and drizzle it again. The icing is thin, so it will drip easily.
- Sprinkle with sliced almonds immediately, before it dries out.
- Keep covered at room temperature for a day or two.
For the glaze:
- Mix sugar and limoncello or lemon juice until completely smooth.
Notes
- Ingredients: have them all measured and ready, as well as the mixer and bowl. This is a large cake recipe so plan for it.
- Pan: make sure you butter, flour, and refrigerate the pan so it's easy to remove the cake later. Also, this is a large cake, so don't use a smaller pan than specified. You can, however, make 2 loaf pans.
- Almond cream: if you make it ahead this recipe is way faster to make. And you have frangipane to use in other recipes.
- 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. Simply 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 you keep it refrigerated, well wrapped to prevent dryness.
Keywords: lemon almond cake
Such a pretty and delicious bundt cake! I really love that almond frangipane swirl.
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!
Fantastic cake Paula, I have to say I am in love with that glaze...so yummy!