Lemon-Amaretto Bundt Cake

30m
Prep Time

70m
Cook Time

1h 40m
Ready In

"A nice combination of flavors. Cooking time does not include cooling time. NOTE: Baking time is APPROXIMATE. Oven temps. vary, so check cake after 55 minutes."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (131.9 g)
Calories 441.8
Total Fat - 18.4 g
Saturated Fat - 10.7 g
Cholesterol - 139 mg
Sodium - 215.7 mg
Total Carbohydrate - 59.5 g
Dietary Fiber - 0.7 g
Sugars - 42.6 g
Protein - 8.7 g
Calcium - 23.6 mg
Iron - 0.9 mg
Vitamin C - 2.9 mg
Thiamin - 0 mg

Step 1

Preheat oven to 350º F.

Step 2

Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.

Step 3

Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.

Step 4

In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.

Step 5

Add flour, stir just until blended. Add lemon juice and extracts. Stir.

Step 6

Add eggs one at a time, mixing after each addition.

Step 7

With a rubber spatula, gently fold in the remaining almonds.

Step 8

Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil). (SEE NOTE in description).

Step 9

While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.

Step 10

When the cake is done, remove from oven; with a cake tester, poke holes all over the the cake (leaving it in the pan). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.