Few desserts capture elegance and simplicity quite like Golden Almond Lemon Bundt Cakes. These mini masterpieces combine the bright zest of lemon with the delicate nuttiness of almonds, baked to a tender, golden perfection. Whether you’re preparing them for brunch, a holiday gathering, or an afternoon tea, these cakes deliver a refreshing balance of sweetness and citrus charm.
Moist, fluffy, and lightly glazed, each bite brings together comforting warmth and vibrant flavor — a true treat for all seasons.
Ingredients
For the Cakes
- 1 ½ cups (190g) all-purpose flour
- ½ cup (60g) almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest (from 2 large lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure almond extract
- ½ cup (120ml) buttermilk
For the Glaze
- 1 cup (120g) powdered sugar
- 1 ½ tablespoons lemon juice
- ½ teaspoon almond extract
- Sliced almonds and lemon zest, for garnish
Preparation Time
- Prep Time: 15 minutes
- Baking Time: 22–25 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease a mini Bundt pan or a standard Bundt pan thoroughly with butter or nonstick spray. Lightly dust with flour.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large bowl, beat butter and sugar together using an electric mixer until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition.
Step 4: Add Lemon and Almond Flavors
- Stir in lemon zest, lemon juice, and almond extract for that signature bright and nutty flavor.
Step 5: Combine Wet and Dry Mixtures
- Add the dry ingredients to the wet mixture in two parts, alternating with the buttermilk.
- Mix until just combined — avoid overbeating to maintain a tender crumb.
Step 6: Bake to Perfection
- Spoon the batter evenly into the prepared Bundt molds, filling each about two-thirds full.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Glaze
- Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack.
- Mix powdered sugar, lemon juice, and almond extract until smooth, then drizzle over the cooled cakes.
- Garnish with sliced almonds and lemon zest.
Serving Suggestions
- Serve warm with a dusting of powdered sugar for a cozy breakfast treat.
- Pair with a cup of chamomile or Earl Grey tea for a sophisticated afternoon pairing.
- For a festive twist, top with candied lemon slices or edible flowers.
- Add a scoop of vanilla ice cream or lemon sorbet for an indulgent dessert presentation.
Nutritional Highlights
| Nutrient | Per Serving (1 mini Bundt cake) |
|---|---|
| Calories | 280 |
| Protein | 5 grams |
| Total Fat | 14 grams |
| Saturated Fat | 7 grams |
| Carbohydrates | 34 grams |
| Sugars | 22 grams |
| Fiber | 2 grams |
| Sodium | 120 milligrams |
| Cholesterol | 65 milligrams |
Nutritional Notes:
- Almond flour adds healthy fats and a subtle nutty richness.
- Lemon zest and juice deliver vitamin C and natural brightness.
- Buttermilk enhances tenderness while maintaining moisture.
- Can be made gluten-free by substituting a 1:1 gluten-free flour blend.
Tips for Success
- Use fresh lemons for the best zest and juice — bottled juice can dull the flavor.
- Avoid overmixing once flour is added to keep the cakes soft.
- Cool completely before glazing to prevent it from melting into the surface.
- Store cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
These Golden Almond Lemon Bundt Cakes are the perfect fusion of citrus brightness and nutty depth, creating a dessert that’s as beautiful as it is delicious. Easy to prepare and elegant to serve, they bring a burst of sunshine to any table — from brunch gatherings to formal celebrations.
Whether you enjoy them plain, glazed, or topped with almonds, these mini cakes promise a moist, buttery crumb and a refreshing lemony finish every time.