**Photos and post updated 2018.
Lemon and Almond Bundt Cake. What can I say about this cake other than it may be one of the top cakes I’ve ever made! Seriously! We have the light and refreshing lemon flavour with the texture and slight nutty flavour from the almond meal. Topped with an optional lemon drizzle and you have yourself one seriously moist and dense bundt cake.
Lemon is one of my mothers favourite flavours in baking. (This Sticky Lemon Slice are her favourite!). I also love lemon flavoured things, I mean, who doesn’t right? But unfortunately I don’t seem to use them much when baking. I’m not entirely sure why though I suspect it may come down to lemon vs chocolate… I will always choose chocolate!
However, some day’s you just want something a little different and on those days, this Lemon and Almond Bundt Cake is just what you need! Like I said earlier, the cake is packed full of lemon juice and rind so we get a strong and tangy lemon flavoured cake. We then add almond meal for added nutty flavour and texture. The fat from the almond meal also helps keep this cake nice and moist but also dense, The lemon and almond bundt cake is a nice balance between light and soft – from the four eggs – and dense and moist from all the fat content.
You could say this cake is almost healthy. Almost. Take away the melted butter (also added richness) and sugar that is.
You don’t have to use a bundt cake tin if you don’t have one or if you want just a regular cake. You can bake this in a regular 20cm springform pan and yield the same results. I did this the first time I made this cake but I decided I wanted to try something a little different and turn the cake into a bundt cake.
The lemon drizzle is also optional. I like the drizzle because it keeps the cake moist and also adds more lemon flavour. You can never have too much lemon am I right?
For anyone who doesn’t know what almond meal is, it is also sometimes known as almond flour. I use a blanched almond meal so the skins have been removed. Exactly like this one here. You can use unblanched almond meal and get the same result but your cake will have little brown flecks throughout. Doesn’t affect texture, flavour or outcome, this is purely aesthetic.
I hope you enjoy today’s recipe. Let me know in the comments and be sure to #lightscamerabake on Instagram if you make this or any of my other creations! Also subscribe to my YouTube channel for more fun baking videos!
We have the light and refreshing lemon flavour with the texture and slight nutty flavour from the almond meal. Topped with an optional lemon drizzle and you have yourself one seriously moist and dense bundt cake.
- 1 and 1/2 Cups Almond Meal
- 1 Cup Self Raising Flour
- 1/8 tsp Salt
- 4 Large Eggs
- ¾ Cup Brown Sugar
- 1 tsp Vanilla Extract
- 170 g Butter, Melted (3/4 Cups)
- 3 Tbsp. Caster Sugar (Superfine Sugar)
- 1 Tbsp. Lemon Rind
- ½ Cup Lemon Juice
- 1/2 Cup Lemon Juice
- 3 Tbsp Caster Sugar (Superfine sugar)
Preheat oven to 180°C (350°F). Grease and line a 20cm bundt cake tin.
Beat eggs, vanilla extract and brown sugar together.
Add the melted butter and stir well.
Combine the lemon juice, lemon rind and caster sugar.
Add the flour, almond meal and salt to the egg mixture and fold together.
Add the lemon mixture and continue folding. Do not over mix.
Place mixture into the prepared tin and bake for 40 minutes to 1 hour.
Keep checking it as everyone’s oven is different.
Allow to cool a little in the tin.
Turn out of the tin after around 10 minutes of resting and poke little holes through the top with a skewer or fork prongs.
Mix the lemon juice and caster sugar together and pour over the top of the cake, ensuring the drizzle seeps into the little holes you have made.
Serve warm with cream or cold with a coffee!