Ingredients for Lemon Amaretto Bundt Cake
- Sliced Almonds
- Unsalted Butter
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 3 cups all-purpose flour
- ½ cup fresh lemon juice
- Vanilla Extract
- 1 teaspoon lemon extract
- 4 large eggs
- Amaretto Liqueur
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How to Make Lemon Amaretto Bundt Cake
- Preheat oven to 350°F (175°C).
- Spread 1 cup of whole almonds on a baking sheet and toast in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and set aside to cool completely.
- Lightly grease and flour a 10-inch bundt pan. Sprinkle ½ cup of the toasted almonds evenly over the bottom of the pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 2 cups granulated sugar, and 2 tablespoons lemon zest until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in ½ cup fresh lemon juice, 1 teaspoon almond extract, and 1 teaspoon lemon extract.
- Add 4 large eggs one at a time, mixing well after each addition.
- Gently fold in the remaining ½ cup of toasted almonds using a rubber spatula.
- Pour the batter into the prepared bundt pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 55 minutes.
- While the cake is baking, prepare the syrup: In a small saucepan, combine ½ cup granulated sugar, ¼ cup amaretto liqueur, and 2 tablespoons lemon juice. Heat over low heat, stirring constantly, until the sugar dissolves completely.
- Remove the syrup from the heat and set aside to cool slightly.
- Once the cake is baked, let it cool in the pan for 10 minutes.
- Carefully invert the cake onto a wire rack to cool completely.
- Once the cake is completely cool, use a cake tester or toothpick to poke holes all over the top and sides of the cake.
- Slowly drizzle half of the prepared syrup over the cake, allowing it to soak in.
- Brush the remaining syrup over the top and sides of the cake.
- Let the cake cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
162g
Fat
54g
Carbs
19g
