Glazed Almond Vanilla Bundt Cake
Moist and cakey vanilla almond bundt cake glazed with lemon icing and topped with silvered almonds. Delicious glazed bundt cake perfect for any occasion!
This recipe is one of the easiest to make, requiring just a few simple ingredients. It achieves its moist texture thanks to the almond flour and generous amount of butter. The addition of a lemon glaze on top enhances its flavor further. I believe it’s perfect for an Easter brunch or as a dessert after dinner. However, it’s versatile enough to be baked for any other holiday! Your guests are sure to love it and will likely be asking for more.
Glazed Almond Vanilla Bundt Cake Recipe
Texture: soft, cakey.
Taste: sweet with lemon glaze.
Simplicity: very simple, combine dry with wet ingredients and bake.
Meal Type: dessert, brunch, Easter.
Ingredients Needed
- All-Purpose Flour – regular all-purpose flour will work the best.
- Almond Flour – to add moisture and texture to the cake.
- Baking Powder – leavening agent is needed to rise the cake properly.
- Unsalted Butter – adds a rich, creamy flavor to the cake, enhancing the taste.
- Cane Sugar – or granulated white sugar can be substituted.
- Eggs – room temperature eggs.
- Vanilla Extract – to enhance the flavor.
How to make Vanilla Bundt Cake
- First of all, prepare all ingredients: all-purpose flour, almond flour, baking powder, unsalted butter, cane sugar, eggs, and vanilla extract.
- Secondly, combine all flours together with the baking powder and set them aside.
- Thirdly, beat the butter with the sugar using an electric mixer. Add the eggs one at a time, and then add the vanilla extract.
- Finally, combine the dry ingredients with the wet ingredients. Bake at 350°F for about 45 minutes.
How to make Bundt Cake Glaze
Firstly, combine powdered sugar with freshly squeezed lemon juice. Add 2 tablespoons of water. Check the consistency of the icing. If it is too thick, add a little more water. If it becomes too watery, add some powdered sugar. You just need to find the perfect balance. However, try not to make it too watery or too thick.
Tips to make Moist Cake
- In this bundt cake, the almond flour adds moisture. It has an equal amount of all-purpose flour and almond flour. I don’t recommend replacing the almond flour with another type of flour.
- Also, add more vanilla extract if you prefer a stronger flavor.
- Bake in a 9″ bundt cake pan or preferably a smaller one. I used my 9″ pan because it’s what I have at home. The cake wasn’t very tall, but it turned out perfectly. However, I think a smaller pan would be better.
- Moreover, glaze with lemon icing when the cake is not hot. Otherwise, the icing will melt and drip out from the bundt cake.
- In addition, add slivered almonds at the same time as glazing.
Menu Ideas
- Are you looking for the Easter Brunch Menu? Consider making beautiful and delicious recipes from this post: Easter Brunch Menu with recipes for Stuffed Eggs, Cherry Mint Lemonade and Baguette with Three Cheese.
FAQ’s
This glazed bundt cake with almond flour doesn’t need to be refrigerated. However, whether or not a bundt cake should be refrigerated depends on several factors, including the ingredients used in the cake. If you used whipped cream, cream cheese, or any other dairy for the cake, then yes, it should be refrigerated. Cakes with fruits or vegetables spoil more quickly as well, so I recommend refrigerating them.
Yes, bundt cakes typically need to cool in the pan for a specific period before being removed. Cooling the cake in the pan allows it to set and firm up, which helps prevent it from falling apart or sticking to the pan when you remove it. I would recommend waiting approximately 15-30 minutes before removing the cake from the pan.
Yes, you can easily freeze a bundt cake for a few months. Remember to cool it completely before freezing and wrap it properly. When you’re ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight.
Other Desserts
- Easter Cut Out Sugar Cookies
- White Chocolate Cupcakes
- Moist Rhubarb Cake
- Triple Berry Mini Pavlovas
- White Chocolate Raspberry Muffins
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Glazed Almond Vanilla Bundt Cake
Ingredients
Vanilla Bundt Cake
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 1/2 tsp. baking powder
- 1 cup unsalted butter softened
- 3/4 cup cane sugar
- 4 eggs
- 2 tsp. vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 1 Tbsp. lemon juice freshly squeezed
- 2 – 4 Tbsp. water
- 2 Tbsp. slivered almonds
Instructions
Vanilla Bundt Cake
- Preheat the oven to 350°F. Grease a 9" or smaller bundt cake pan with butter and dust it with flour.
- In a large bowl combine all-purpose flour, almond flour and baking powder. Set aside.1 cup all-purpose flour, 1 cup almond flour, 1 1/2 tsp. baking powder
- In a separate large bowl mix with electric mixer butter and cane sugar until smooth. Add eggs, each at a time and mixing all the time. Combine all ingredients very well. Add vanilla extract.1 cup unsalted butter, 3/4 cup cane sugar, 4 eggs, 2 tsp. vanilla extract
- Add dry ingredients to wet ingredients and combine with spatula.
- Bake for 40 minutes until inserted toothpick will come out clean.
- Remove from oven. Leave it for 15 minutes in the pan. Remove from the pan and cool off on wire rack.
Lemon Glaze
- In a medium bowl, combine powdered sugar with lemon juice. Add about 2 tablespoons of water, then check the consistency. If it requires more water, add one more tablespoon. Check the consistency again; if it is too thick, add one more tablespoon.1 cup powdered sugar, 1 Tbsp. lemon juice, 2 – 4 Tbsp. water
- Glaze the bundt cake. Sprinkle some slivered almonds on top.2 Tbsp. slivered almonds
Notes
- In this bundt cake, the almond flour adds moisture. It has an equal amount of all-purpose flour and almond flour. I don’t recommend replacing the almond flour with another type of flour.
- Also, add more vanilla extract if you prefer a stronger flavor.
- Bake in a 9″ bundt cake pan or preferably a smaller one. I used my 9″ pan because it’s what I have at home. The cake wasn’t very tall, but it turned out perfectly. However, I think a smaller pan would be better.
- Moreover, glaze with lemon icing when the cake is not hot. Otherwise, the icing will melt and drip out from the bundt cake.
- In addition, add slivered almonds at the same time as glazing.
Nutrition
Update Notes: The recipe was first published in March 18, 2016. It was updated with new step by step photos and more tips in March 2024.
This is a beautiful looking almond cake – photos are gorgeous! I’ll bet it tastes as good as it looks 🙂
Yes, it is very delicious:) Thank you Tamara!
I love finding easy recipes that are made from scratch! Will definitely be trying this soon!
I love recipes from scratch too! Thank you Susan!
Your almond bundt cake sound like a winner. I have a bundt pan and have been looking around for a recipe to make in it.
This one is so easy to make:) Thank you!
this is going to be my Easter breakfast can’t wait!
I hope you’ll love it as much as we do! Thanks Claudia!
Yum I love almond cake. I’m sure it’s as good as it looks. I’m imagining the almond flavor! Yum!
Yes it is perfect! Thank you!
Looks and sounds delicious. What is the icing on the top?
Thank you so much Jenn! The icing on the cake is only icing with milk and powdered sugar. About 1 – 2 tsp.milk and 1/2 cup of powdered sugar. Warm up the milk, add the powdered sugar and whisk vigorously. If it’s to watery add some powdered sugar, if it’s too thick add a little more milk. Then decorate the bundt cake right away with the icing.
I’m a sucker for bundt cakes. Love the almond topping.
Thanks so much Mica for visiting my blog:)
I’ve never made a bundt cake. This looks great. I think I’ll try this one. Nice recipe.
After this one I know I need to bake some more bundt cake:) Thanks Mark!
Excellent I love the flavour of almonds in a cake and this sounds right up my street.
I love the flavor of almonds too. Thanks Brian!
Wow I’m really surprised by how simple the recipe looks. I always thought these were elaborate and time consuming. Looks great!!
It is actually so simple. I thought so too before but now I know this is so easy:) Thank you Sarah!
Looks so soft and moist. Perfectly made Bundt Cake 🙂
It is! Thank you so much!
I love bundt cakes! And almond is a great addition 😀 so super moist!
That’s right! Thank you:)
I LOVE almond flavoured cake and desserts! This looks absolutely delicious! Pinned!
Thank you Marsha!
Made this cake last night, tightly covered it then iced and served this afternoon. Dry. Not at all soft and moist. Thank goodness for ice cream. Followed recipe exactly. Measured precisely. No changes made. Baked as directed for 40 minutes. Anyone else experience this? What went wrong?
I am sorry that you had unsuccessful baking. I will retest that recipe again. I am not sure what went wrong, maybe baked to much (different ovens bake differently) or maybe butter and sugar needs more beating with the mixer. Also, this cake is not the kind of a wet cake but it is not dry either. I will definitely make it again to see how it is. Thank you for your comment and trying my recipe Julia!
I followed the recipe exactly as well. I also thought it was dry. I would guess because of the almond flour, it probably needed more liquid. I used a 9 inch bundt pan as directed and it didn’t even fill halfway with batter. There was at least 1 1/2 inches of the pan that didn’t get used after baking. I would use a smaller pan. I also added 1/4 tsp. of almond extract just to give it a little more almond flavor. Vanilla ice cream did help.
My favorite cake I love this recipe.