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This Vanilla Almond Cake is a light fluffy bundt cake, bursting with flavour and drizzled with a tangy lemon curd glaze.
Technically I have recovered from the terrible cold/flu that I have had for the past two weeks but it has left me a complete wreck. Prior to that I was honestly answering that I was feeling great towards the end of this pregnancy. I was still able to walk a decent amount and look after Cole as normal, despite him being always exuberant to the extreme.
However, now is a different story. Just two weeks of limited exercise due to feeling awful has seriously affected how much I can do now. The baby has grown an astronomical amount and my mobility is suffering, not to mention there is zero room in my body for food so my energy levels are non-existent.
Now is the time that I need to take it easy and I’ve no choice but to slow down. I will aim to get a blog post out each week but do forgive me if I can’t manage it. Having been blogging my recipes for nearly five years now it always surprises me how I haven’t learnt to speed up my process, even the simplest recipes take me an age to prepare, photograph and write about.
I love every minute of it but just standing at the kitchen counter making a cup of tea seems to rob me of any energy for the next hour so doing anything more adventurous is a battle.
This Vanilla Almond Cake was borne out of a desire to bake something simple and delicious for Mother’s Day this weekend. My mum, like me actually, prefers a more homely bake rather than the bells and whistles of a buttercreamed layer cake and so this cake I have developed with very much our own tastes in mind.
I absolutely love this cake and is definitely the one I would choose someone to bake for me.
The sponge is fluffy and flavourful with ground almonds, vanilla extract and almond extract and the ingredients easy to get hold of. For this cake I just used a gluten-free flour blend (Doves Farm Gluten-Free Plain White Flour) instead of any fancy combos so it’s a really accessible recipe if you only want to make a quick trip to the supermarket.
I love lemon curd and would happily smother it over anything but it pairs particularly well in this icing drizzled over the top of the cake.
So if you want to bake something nice for mum (or for yourself) this weekend may I humbly suggest this Vanilla Almond Cake with Lemon Curd Glaze, it’s a simple cake but such a treat. All you need is your feet up and a cup of tea in hand to enjoy.
SHOP THE RECIPE >>> 10" Bundt Tin
Vanilla Almond Cake with Lemon Curd Glaze
Ingredients
- 320 g caster sugar
- 240 g unsalted butter - room temperature
- 6 eggs - medium*
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 180 g gluten-free plain flour
- 180 g ground almonds (almond flour)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 75 g sour cream
Lemon Curd Glaze
- 100 g icing sugar
- 25 ml whole milk
- 75 g lemon curd
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F then grease and lightly dust a 10 inch bundt tin with a tablespoon of gluten-free flour.
- Beat the sugar with the butter until light and fluffy.
- Add the eggs one at a time, mixing well between additions.
- Add the vanilla and almond extracts.
- In a separate bowl whisk together the flour, ground almonds, baking powder and salt then beat half into the rest of the ingredients.
- Mix in the sour cream until smooth then add the rest of the flour mixture and beat until completely combined.
- Pour the cake batter into the bundt tin and then place in the oven.
- 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
- Beat the icing sugar, whole milk and lemon curd together until completely combined then drizzle over the cooled cake.
Jackie says
Can you convert grams and ml for the glaze? Not familiar with measurements. Thank you.
Georgina Hartley says
Hi Jackie, apologies for the delay in adding the conversion. It's there now.
Dorottya says
Amazing cake recipe with amazing results! 🙂
Georgina Hartley says
Yay - I'm happy you love the cake!! Thank you for giving your feedback.
Kaththee1 says
I didn't make the cake but I did make the lemon curd glaze for my Million Dollar Pound Cake. The glaze is out of this world delicious. I used Mrs. Darlington's Lemon Curd and I was blown away by the flavor and texture of this amazing concoction. I am going to experiment with other curds and I am going to experiment with making a frosting. Before I added the milk it tasted like an incredible lemon butter cream frosting. I doubled the recipe and only added half the milk because mine was the right consistency with only 25 ml of milk and 100 grams of sugar and 150 grams of curd. Anyway, thank you! I love this recipe. I am going to make my own lemon curd one day but I want a recipe that is like Mrs. Darlington's. To me nothing else compares.
Georgina Hartley says
You are so welcome - I'm happy you enjoyed the recipe - thank you for your feedback!
Daphne Morgan says
I would defy anyone to even realise they were eating a gluten free cake! The sponge was light ,moist & together with the glacé icing had the most gorgeous lemon flavour.
Georgina Hartley says
That's great to hear - thank you Daphne!
Janet says
I look forward to your recipes, especially as you don’t put the dreaded xanthan in them, but you need to feel happy with them before you post them. I’m sure I’m not the only one to feel grateful that you put in all this effort and share the results with us. Thank you
Georgina says
Hi Janet, that's great - I'm happy you like the recipes! Thank you!