Vanilla Almond Cake with Lemon Curd Glaze
This Vanilla Almond Cake is a light fluffy bundt cake, bursting with flavour and drizzled with a tangy lemon curd glaze.
Servings Prep Time
12people 40minutes
Cook Time
Servings Prep Time
12people 40minutes
Cook Time
  • 320g caster sugar
  • 240g unsalted butterroom temperature
  • 6 eggs
  • 1teaspoon vanilla extract
  • ½teaspoon almond extract
  • 180g gluten-free plain flour
  • 180g ground almonds
  • teaspoons baking powder
  • ½teaspoon salt
  • 75g sour cream
Lemon Curd Glaze
  • 100g icing sugar
  • 25ml whole milk
  • 75g lemon curd
  1. Pre-heat the oven to 160°C then grease and lightly dust a 10 inch bundt tin with a tablespoon of gluten-free flour.
  2. Beat the sugar with the butter until light and fluffy.
  3. Add the eggs one at a time, mixing well between additions.
  4. Add the vanilla and almond extracts.
  5. In a separate bowl whisk together the flour, ground almonds, baking powder and salt then beat half into the rest of the ingredients.
  6. Mix in the sour cream until smooth then add the rest of the flour mixture and beat until completely combined.
  7. Pour the cake batter into the bundt tin and then place in the oven.
  8. Bake for 50 minutes, then remove from the oven, run a palette knife between the cake and the bundt tin, then carefully invert onto a wire rack and cool completely before glazing.
Lemon Curd Glaze
  1. Beat the icing sugar, whole milk and lemon curd together until completely combined then drizzle over the cooled cake.