Go Back
Golden almond bundt cake dusted with powdered sugar
Oumnia Aghribi

Fluffy Almond Cake

A light, tender almond cake with a golden toasted-almond crown and a soft, fluffy crumb. This easy one-bowl bundt cake is family-tested and never lasts long in my house.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 4 eggs
  • 1 cup sugar
  • 1 packet vanilla sugar
  • 3 tbsp butter softened
  • ½ cup oil
  • 1 tbsp lemon zest
  • 1 cup ground almonds
  • 2 tbsp yogurt
  • 2 cups flour
  • 14 g baking powder
  • 2 tbsp lemon juice
  • almond flakes for garnish

Method
 

  1. In a large bowl, beat the eggs and sugar with an electric mixer until pale, thick, and fluffy.
  2. Add a pinch of salt, the vanilla sugar, softened butter, oil, and lemon zest. Continue beating until smooth and glossy.
  3. Gently fold in the ground almonds with a spatula, then fold in the yogurt.
  4. Sift the flour and baking powder directly over the bowl and fold in gradually until just combined.
  5. Add the lemon juice at the end and mix until the batter is smooth and homogeneous.
  6. Grease a Bundt pan and scatter the sliced almonds across the bottom. Pour the batter over the almonds.
  7. Bake at 350°F (180°C) for about 40-45 minutes, until a skewer comes out clean.
  8. Let cool about 10 minutes, then unmold. Dust with powdered sugar before serving.

Notes

For the fluffiest texture, whip the eggs and sugar for a full 5 minutes until pale and tripled in volume, and don't overmix once the flour is in. Grease the Bundt pan well into every groove so the cake releases cleanly.