Glazed Almond Vanilla Bundt Cake

4.80 from 15 votes

Moist and cakey vanilla almond bundt cake glazed with lemon icing and topped with silvered almonds.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: Polish

Diet: Vegetarian

Servings:

Calories: 422kcal

Author: Ilona

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.

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

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.

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.

Recipe adapted from mojewypieki.com