Lemon Almond Bundt Cake with White Chocolate Ganache
Introduction
Are you ready to whip up something delicious? This Lemon Almond Bundt Cake with White Chocolate Ganache is a perfect treat for any occasion! With a sweet and tangy flavor plus a creamy chocolate topping, it’s sure to impress your family and friends.
Why Make This Recipe
You should make this cake because it combines the zesty taste of lemon with the rich flavor of almonds and white chocolate. It’s easy to put together and looks beautiful when you serve it. Plus, it’s great for celebrations, family gatherings, or just a cozy weekend at home.
How to Make Lemon Almond Bundt Cake with White Chocolate Ganache
Ingredients:
- Cooking spray
- 2 cups all purpose flour plus more for pan
- 1 cup super fine almond flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 4 large eggs at room temperature
- 1 1/2 cups sugar
- 1 teaspoon lemon zest from 1 lemon
- 1/3 cup whole milk
- 1 cup lemon infused olive oil
- 1 1/4 cup chopped white chocolate such as Callebaut
- 1/3 cup heavy cream
- 1 tablespoon lemon infused olive oil
- Pinch of kosher salt
Directions:
- Preheat your oven to 325 degrees F. Grease a 10 to 12 cup Bundt pan with cooking spray or olive oil, and dust the inside with flour.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and kosher salt.
- In another medium bowl, beat together the eggs, sugar, and lemon zest using a handheld mixer. Mix on medium-high speed until the mixture is pale, light, and fluffy, about 1 1/2 minutes.
- Drizzle in the lemon-infused olive oil and whole milk, and continue to beat for another 30 seconds until combined and fluffy.
- Fold the wet ingredients into the dry ingredients until only a few lumps remain.
- Pour the batter into the prepared Bundt pan and bake for about 40 to 50 minutes. The cake should be golden brown and a toothpick inserted into the center should come out with only a few moist crumbs.
- Allow the cake to cool for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the ganache, place the chopped white chocolate in a medium bowl. In a small saucepan, combine the heavy cream, olive oil, and a pinch of salt over medium heat. Warm gently until it bubbles around the edges.
- Pour the hot cream mixture over the white chocolate and let it sit for 30 seconds. Whisk until smooth and well combined.
- Let the ganache cool for 8 to 10 minutes until it thickens slightly. Then drizzle it over your cooled Bundt cake.
How to Serve Lemon Almond Bundt Cake with White Chocolate Ganache
This cake is perfect for dessert after dinner or as a sweet snack with tea. You can slice it and serve it plain or with a dollop of whipped cream. Everyone will love it!
How to Store Lemon Almond Bundt Cake with White Chocolate Ganache
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also keep it in the fridge for a few more days, just make sure to bring it back to room temperature before serving.
Tips to Make Lemon Almond Bundt Cake with White Chocolate Ganache
- Make sure your eggs are at room temperature for better mixing.
- Don’t skip dusting the pan with flour; it helps the cake come out easily.
- Feel free to add extra lemon zest for a stronger lemon flavor!
Variation
You can swap the white chocolate with dark chocolate if you prefer a richer taste. Try adding some chopped nuts or berries into the batter for a fun twist!
FAQs
1. Can I use regular flour instead of almond flour?
Yes, you can, but it may change the taste and texture of the cake.
2. What if I don’t have lemon-infused olive oil?
You can use regular olive oil and add more lemon zest for flavor.
3. Can I freeze the cake?
Yes, you can freeze it! Just wrap it tightly and store it for up to 3 months. Thaw in the fridge before serving.