Lemon Almond Bundt Cake
Adapted from Baked Occasions
Yield - 12-14 servings
1 cup (2 sticks) unsalted butter, melted
10 lemons, zested and juiced
2 3/4 cups sugar
1/2 cup canola oil
3 tablespoons dark rum
2 tablespoons pure lemon extract
3 large eggs
3 egg yolks
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup heavy cream
1/3 cup sugar
1/4 cup lemon juice
2 tablespoons dark rum
1/4 cup toasted almond slices
4 tablespoons lemon juice
2 teaspoons almond extract
2 1/2 cups powdered sugar
1 lemon, zested
- Preheat the oven to 350 ˚F. Generously grease and flour a 10-cup bundt pan. Set aside.
- Cake - Melt 2 sticks of butter and let cool slightly.
- Zest 10 lemons and then juice then. Set the juice aside for the syrup and glaze.
- Add the sugar and lemon zest to the bowl of a stand mixer with a paddle attachment. Massage the lemon zest and sugar together.
- Add the melted butter, oil, rum, and lemon extract to the sugar and mix on medium-low until well combined. Add the eggs and yolks and beat until well incorporated. Scrape the bowl as needed.
- Sift together the flours, salt, and baking powder.
- Add the dry ingredients in three batches alternating with two additions of the heavy cream. Beat in slowly until well combined.
- Pour the mixture into the prepared bundt pan. Bake for 55-60 minutes until a skewer inserted comes out clean. Make the syrup while the cake bakes.
- Let the cake cool for 30 minutes in the pan on a wire rack before removing from the bundt pan. Use a skewer to poke holes throughout the top of the cake.
- Syrup - Add the sugar, lemon juice, and rum to a small saucepan and bring to a boil. Let the mixture simmer and reduce. When it is thick and syrupy, remove from the heat and let cool slightly.
- Use a pastry brush to place the syrup on the sides and the top of the cake. Keep brushing until all the syrup is used up.
- Let the cake cool completely before adding the glaze.
- Glaze - Toast the almond slices in a dry saute pan until light brown.
- Whisk together the powdered sugar, lemon juice, and almond extract. If the glaze is too thick and not pourable, add more lemon juice.
- Pour the glaze over the top and gently push down the sides. Sprinkle the toasted almonds over the top.
- Zest one lemon and sprinkle the zest over the almonds. The glaze will firm up in about an hour.