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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.
Prep Time40 mins
Cook Time50 mins
Total Time1 hr 30 mins
Course: Cake
Cuisine: British
Servings: 12 people
Calories: 475kcal


  • 320 g caster sugar
  • 240 g unsalted butter room temperature
  • 6 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • 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


  • Pre-heat the oven to 160°C 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.


Calories: 475kcal | Carbohydrates: 52g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 155mg | Potassium: 94mg | Fiber: 2g | Sugar: 39g | Vitamin A: 660IU | Calcium: 88mg | Iron: 1.5mg