This Vanilla Almond Cake is a light, fluffy bundt cake full of almond and vanilla flavour, finished with a tangy lemon curd glaze. It’s an easy, homey bake that works beautifully for Mother’s Day or any occasion when you want something simple and special.
After recovering from a bad cold and a couple of weeks of limited activity, I’ve had to slow down and take things easier. The last weeks of pregnancy have reduced my energy and mobility, so I’m focusing on smaller, comforting projects I can enjoy creating without the rush. Baking this cake felt like the perfect, gentle way to spend time in the kitchen—simple steps, straightforward ingredients, and a delicious result.
This recipe was developed with my mum’s preferences in mind: a homely, unfussy cake rather than an elaborate layered cake. The sponge is tender and flavourful thanks to ground almonds, vanilla and a touch of almond extract. For convenience I used a ready gluten-free plain flour blend, which keeps the recipe accessible if you don’t want to mix multiple flours at home.
The lemon curd glaze is the perfect finishing touch: bright, citrusy and sweet, it complements the almond notes in the cake without overpowering them. If you love lemon curd, you’ll find this glaze irresistible spread over a warm slice and enjoyed with a cup of tea.
Vanilla Almond Cake with Lemon Curd Glaze
A light, fluffy bundt cake made with ground almonds and vanilla, topped with a silky lemon curd glaze. Gluten-free friendly when using a plain gluten-free flour blend.
Ingredients
- 320 g caster sugar
- 240 g unsalted butter, room temperature
- 6 medium eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 180 g gluten-free plain flour (or plain all-purpose flour if not avoiding gluten)
- 180 g ground almonds (almond flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 75 g sour cream
Lemon Curd Glaze
- 100 g icing sugar (powdered sugar)
- 25 ml whole milk
- 75 g lemon curd
Instructions
- Preheat the oven to 180°C (160°C fan) / gas mark 4 / 350°F. Grease and lightly dust a 10″ bundt tin with a tablespoon of gluten-free flour.
- Beat the caster sugar and unsalted butter together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition to maintain a smooth batter.
- Stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the gluten-free flour, ground almonds, baking powder and salt. Fold half of this dry mixture into the wet ingredients and beat briefly.
- Mix in the sour cream until smooth, then fold in the remaining dry ingredients until fully combined.
- Pour the batter into the prepared bundt tin and smooth the top. Bake for about 50 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and run a palette knife around the edge to loosen. Carefully invert the cake onto a wire rack and allow it to cool completely before glazing.
Lemon Curd Glaze
- Whisk the icing sugar, milk and lemon curd together until the glaze is smooth and pourable. If it’s too thick, add a little more milk; if too thin, add a touch more icing sugar.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.
Notes
Egg size: This recipe uses medium eggs (approximately 60 g with shell, 50 g without). If you only have large or small eggs, weigh them to match the total egg weight where possible.
Flour: Any good-quality plain gluten-free flour blend will work. For consistent results, weigh ingredients using a digital scale.
Make-ahead: The cake keeps well for 2–3 days stored in an airtight container. If you’d like a fresher glaze, wait to add the lemon curd glaze until just before serving.
Nutrition (estimate)
Values per slice (1 of 12): Calories 475 kcal; Carbohydrates 52 g; Protein 7 g; Fat 28 g; Saturated Fat 12 g; Sugar 39 g; Fibre 2 g. These are approximate and will vary depending on the exact ingredients you use.
If you want a simple, comforting cake that still feels special, this Vanilla Almond Cake with Lemon Curd Glaze is a lovely choice. It’s easy to make, full of flavour, and perfect with a cup of tea and a moment to relax.
