This Almond Bundt Cake is pure comfort—soft, moist, and packed with a rich almond flavor balanced by a hint of lemon.
It’s a perfect treat for any occasion, and thanks to its beautiful Bundt shape, it needs hardly any decoration.
Just drizzle it with a simple lemon glaze, and you’ve got a crowd-pleaser that’s as easy as it is irresistible!
Serve this Almond Bundt Cake with a hot coffee or a cold glass of milk for the perfect treat any time of day.
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🛒 Ingredients You'll Need
- Whole Raw Unsalted Almonds: Add a rich, nutty flavor and give the cake a moist, tender crumb while adding a subtle almond taste. 👉(can be substituted with store-bought almond meal/flour).
- All-Purpose Flour: Provides structure to the cake, balancing the ground almonds to prevent it from becoming too dense.
- Baking Powder: Helps the cake rise, creating a light and fluffy texture.
- Kosher Salt: Enhances the flavors in the cake, especially bringing out the sweetness and nutty notes.
- Unsalted Butter: Adds richness and moisture to the cake.
- Granulated Sugar: Sweetens the cake and helps create a light, soft crumb by trapping air when creamed with butter.
- Lemon Zest: Provides a fresh, citrusy note that complements the almond flavor, adding brightness.
- Eggs: Bind the ingredients together, adding structure and richness while also helping to create a fluffy texture.
- Almond Extract: Enhances the almond flavor, making it more pronounced throughout the cake.
- Vanilla Extract: Balances the flavors with a hint of sweetness, bringing warmth to the almond and lemon notes.
- Plain Yogurt (or Buttermilk/Sour Cream): Adds moisture and a subtle tang, which helps balance the sweetness while enhancing the tender texture.
- Powdered Sugar (for Lemon Glaze): Creates a smooth, sweet glaze that pairs beautifully with the cake's almond flavor.
- Lemon Juice (for Lemon Glaze): Adds a zesty, fresh flavor to the glaze, enhancing the cake's overall brightness.
- Butter, melted (optional, for Lemon Glaze): Adds richness to the glaze, making it slightly thicker and more luxurious.
- Dry Powdered Milk (optional, for Lemon Glaze): Adds a slight creaminess to the glaze, giving it a bit more body and flavor depth.
See the recipe card for quantities.
👩🍳 How to Make Almond Bundt Cake
1. Preheat oven to 325°F (170°C) and grease a Bundt pan.
2. Cream butter and sugar until fluffy, then mix in lemon zest.
3. Add eggs two at a time, then almond and vanilla extracts.
4. In a bowl, whisk flour, baking powder, salt, and ground almonds.
5. Gradually add dry ingredients to the wet, then fold in yogurt until smooth.
6. Pour batter into the pan, bake for 45–55 minutes, and cool for 10 minutes before inverting.
7. Mix powdered sugar, dry milk, lemon juice, zest, and melted butter until smooth.
8. Drizzle over the cooled cake.
Hint: Make sure to butter every nook and cranny of the Bundt pan so the cake releases easily. I used this nonstick bunt pan.
🫙 Storage, Make Ahead, & Freezing
Storage: Store in an airtight container at room temperature for up to 3 days.
Make Ahead: You can prepare the bundt cake a day ahead and store it covered at room temperature. Glaze before serving.
Freezing: You can freeze leftover almond cake without glaze by wrapping it tightly in a double layer of cling film (plastic wrap) and a layer of foil.
Alternatively, freeze individual slices, wrapping each one tightly in a double layer of cling film and placing them in an airtight freezer container.
Leftovers will keep in the freezer for up to a month. Thaw at room temperature before glazing.
📝 Camila's Tips & Variations
- Yogurt Substitute: Use sour cream or buttermilk instead of yogurt for added tang.
- Lemon Glaze: Adjust the glaze consistency by adding lemon juice a little at a time to avoid it getting too runny.
🛠️ Frequently Asked Questions
Can I make this without a Bundt pan?
Yes! You can bake this cake in a standard 9-inch round pan or two 8-inch loaf pans, adjusting baking time as needed.
Can I make this Almond Bundt Cake gluten-free?
Yes, you can make this Almond Bundt Cake gluten-free! Simply replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum (or add ½ teaspoon of xanthan gum if it’s not included).
🥗 Pair with
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📖 Recipe
Almond Bundt Cake
Ingredients
For the Cake:
- 400 g ground almonds
- 150 g all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon kosher salt
- 300 g unsalted butter , softened
- 225 g granulated sugar
- Zest of 1 lemon
- 6 large eggs
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 2 tablespoons plain yogurt (or buttermilk or sour cream)
For the Lemon Glaze:
- 150 g powdered sugar
- 2-3 tablespoons lemon juice (adjust for desired consistency)
- Zest of 1 lemon
- 1 tablespoon butter , melted (optional)
- 1 teaspoon dry whole powdered milk such as NIDO (optional)
Instructions
For the Cake:
- Preheat your oven to 325°F (170°C. Grease a Bundt pan thoroughly with cake spray or butter and flour, ensuring all grooves are covered.
- In a large bowl, beat the softened butter (300g) and granulated sugar (225g) until light and fluffy, about 3–4 minutes. Add the zest of one lemon and mix briefly.
- Beat in the eggs, adding them two at a time and mixing well between each addition. Add the almond extract (1 teaspoon) and vanilla extract (2 teaspoons), and blend until just combined.
- In a separate bowl, whisk together the all-purpose flour (150g), baking powder (1.5 teaspoons), kosher salt (¼ teaspoon), and ground almonds (400g).
- Add the dry ingredients to the wet mixture in two additions, mixing on low speed until just combined. Avoid overmixing. Add the plain yogurt (2 tablespoons) and mix briefly until the batter is smooth and even.
- Spoon the thick batter into the prepared Bundt pan, spreading it evenly with a spatula or palette knife.
- Place the Bundt pan in the preheated oven and bake for 45–55 minutes. Test with a skewer inserted in the center—if it comes out clean, the cake is ready. If not, bake for an additional 5 minutes and test again.
- Allow the cake to cool in the pan for about 10 minutes, then gently invert it onto a wire rack to cool completely.
Lemon Glaze
- In a bowl, combine powdered sugar (150g), dry whole milk, lemon juice (2–3 tablespoons), lemon zest, and melted butter (1 tablespoon, optional). Stir until smooth, adding more lemon juice if needed to achieve a drippable consistency.
- Once the cake is fully cooled, drizzle the lemon icing over the top, letting it drip down the sides.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Make Ahead: You can prepare the cake a day ahead and store it covered at room temperature. Glaze before serving.
- Freezing: You can freeze leftover almond cake without glaze by wrapping it tightly in a double layer of cling film (plastic wrap) and a layer of foil. Alternatively, freeze individual slices, wrapping each one tightly in a double layer of cling film and placing them in an airtight freezer container. Leftovers will keep in the freezer for up to a month. Thaw at room temperature before glazing.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
