Step-by-Step Recipe for a Refreshing Lemonade Bundt Cake with Almonds and Chocolate Drizzle

Lemon and chocolate might seem like two cake flavors on opposite ends of the spectrum, but surprisingly, they work quite well together. This Lemonade Bundt Cake further proves they're a match made in culinary heaven with the refreshing lemon taste dispersed within the cake, topped with a rich chocolate glaze. Each bite of the cake offers a flavorful and delightful experience of the two extremes — the sweet yet tangy lemon cake against the sweetness of chocolate, with toasted almond flakes adding a nice crunch and their trademark nutty flavor.

You can easily bake this cake and make it a stunning centerpiece for any occasion, be it a big picnic, potluck, or party. Besides that, bundt cakes are really special given the cake pans they are baked in, which yields a spectacular, ridged surface. Once the fragrant and buttery glaze is ready and fresh off the stove, it is poured over the cake, where it cascades down its ridges and settles against it, some of it being absorbed by the cake. This makes the cake perfect for having alongside tea or coffee in the evenings or a guilty relish for breakfast or post-meal.

The recipe below may appear elaborate, but each step is quite straightforward, making it not such a difficult feat even for those new to cake baking. All you need are your regular cake ingredients alongside some lemon juice, extract, and zest for the cake. A generous amount of chocolate or cocoa powder for the glaze for that silky and glossy glaze, upon which the toasted almond flakes rest. You can make your own almond flakes at home if you have time at hand. Soak a bunch of almonds overnight, the next day peel off the skin, split each almond into two halves, then thinly slice them using a slicer or sharp knife. Line a baking sheet with parchment and spread the sliced almonds on it. Bake at 100°C for 8-10 minutes, until light brown.

Lemonade Bundt Cake with Almonds and Chocolate Drizzle

(Serves 10)

Ingredients:

Lemonade Bundt Cake:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 cup salted butter, room temperature
• 2 cups granulated white sugar
• 4 eggs, room temperature
• 1 tsp lemon extract
• 2 tsp vanilla extract
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 3/4 cup milk

Chocolate Glaze:

• 2 cups powdered sugar
• 1/4 cup Cadbury cocoa powder (can substitute with Cadbury Bournville Dark Chocolate)
• 5-6 tbsp milk
• 2 tsp vanilla extract
• 1/2 tbsp unsalted butter

For decoration: Almond flakes, toasted

Instructions:

1. Take a large bowl, add the flour, baking powder, and baking soda, and whisk to combine and break down lumps. Set aside.
2. Add butter and sugar to a mixing bowl and use a hand mixer, or the paddle attachment of your stand mixer to beat the duo.
3. Once combined well, add the eggs, one at a time, mixing after adding each, until combined well.
4. Then add the vanilla extract, lemon extract, lemon juice, and lemon zest. Mix until combined.
5. Divide the flower mixture into 3 parts. Add 1 part to the butter-egg bowl, and run the mixer until incorporated. Alternate with milk, run the mixer, and end with the flour. Repeat. Mix until just combined, otherwise, you’ll have a tough batter.
6. Grease a 12-cup bundt pan with melted butter, using a brush to apply it. Then quickly dust with flour to create a seal. Dust off the excess.
7. Pour the batter into the pan and bake at 180°C for 45-50 minutes, until a toothpick inserted into the center comes out clean.
8. Once fully baked. Remove the cake from the oven. Let it sit in the pan for 10 minutes, then transfer it to a serving plate.
9. To make the chocolate glaze: Take a bowl and mix powdered sugar and cocoa powder. Pour milk and vanilla extract and mix until you have a smooth glaze.
10. Prepare a double boiler by adding half a finger of water into it. Bring to a gentle boil and place a heatproof bowl on top with the glaze in it. Add butter to it and stir until melted.
11. Pour the chocolate glaze over the lemon cake and decorate with toasted almond flakes.