Luscious Lemon Almond Bundt Cake
Typically I'm a chocolate girl. I LOVE chocolate. But when baking I try to be aware of that and mix it up. I'd say my go to after chocolate is lemon, plus our son loves lemons. Lemon is tart and fresh tasting. It always reminds me of warm summer days.
This cake is easy to assemble, and although I have baked it in a Bundt pan you can totally bake it in a 8 or 9" round cake pan. Just put oil and a round of parchment paper to line the pan. You will want to check for doneness after about 25 minutes or so. I've done this and it works great. Enjoy.
Lemon Bundt Cake
Luscious Lemon and Almond Bundt Cake
Yield: 8
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
This cake is moist, sweet, and tart. Perfect for celebtrations or just a family treat.
Ingredients
- 2 3/4 cup almond flour
- 1/2 cup tapioca flour (or arrowroot flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup ghee
- 1/3 cup coconut yogurt
- 1/4 cup unsweetened nut milk (I like to use macadamia milk)
- 3/4 cup coconut sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- zest from one lemon
- 1 tsp vanilla
Glaze
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
Instructions
- Prepare Bundt pan by oiling all crevices. Preheat oven to 350 degrees.
- In a medium bowl combine flours, baking soda and powder, and salt together. Set aside.
- In a small bowl combine ghee, yogurt, milk, sugar, eggs, lemon juice and zest, and vanilla. Cream together until there are no lumps.
- Carefully combine the wet mixture into the dry mixture. Stir until well incorporated. Pour into Bundt pan and smooth out the top.
- Bake for 33-36 minutes, turn half way through. Bake until a toothpick comes out clean.
- Let cool in the pan for 15-20 minutes. Then carefully edge the cake with a tiny spatula to help it release easier (a butter knife will work as well).
- Invert the cake and top with the glaze.
- Store in an airtight container for up to 2 days or refrigerate for up to 4 days.
