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lemon almond bundt cake on wire rack, wooden table, green bowl, lemon

Lemon Almond Bundt Cake

  • Yield: 8 servings 1x



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)


For the almond cream:

  1. In a bowl, combine almond paste**, egg, soft butter and almonds until well mixed.
  2. Keep in the refrigerator.
  3. **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:

  1. Preheat oven to 350º. Grease well a large bundt pan and coat with ground almonds.
  2. Sift flour with baking soda and salt. Reserve.
  3. 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.
  4. Add eggs, one at a time, beating until well incorporated after each addition.
  5. Add vanilla, lemon and almond extract and mix to combine.
  6. Add dry ingredients in three additions, alternating with milk in two additions.
  7. Pour half of the batter in the prepared pan. Add half the frangipane and swirl with a knife. Repeat with remaining batters.
  8. Bake for about 45 minutes, our until a tester in the middle comes out clean.
  9. Let cool for a few minutes and carefully unmold onto a wire rack, and let cool completely.
  10. Glaze and sprinkle with sliced almonds, toasted.

For the glaze:

  1. Mix sugar and limoncello until completely smooth.