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.
Course: Dessert, Snack
Keyword: Almond Cake, Bundt Cake, Lemon and Almond Bundt Cake, Lemon and Almond Cake, Lemon Cake
Author: Emma Burton
1 and 1/2 CupsAlmond Meal
1CupSelf Raising Flour
170gButter, Melted(3/4 Cups)
3Tbsp.Caster Sugar(Superfine Sugar)
Lemon Drizzle (Optional);
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.