honey-almond bundt cake


With Easter on the horizon, this honey-almond bundt cake is a lovely alternative to the ubiquitous pound cake. Sicilian honey, almond paste, and Meyer lemon zest all flavor the ribbony yellow batter, which bakes up into an incredibly fluffy cake with a tender crumb. Imagine my surprise when slicing into the cake and finding each slice a golden ombre, completely unintentionally!

Honey-Almond Bundt Cake | Tutti Dolci

The flaxen honey is sourced from a Sicilian agriturismo (with no label, I’m not sure of the exact variety). Choose a honey with notes of floral and citrus, like orange blossom or clover, to complement the almond paste. I served the cake simply, adding a dusting of powdered sugar. Set out bowls of fresh berries and whipped cream so guests can add their own toppings; extra honey is a must for drizzling.

Honey-Almond Bundt Cake | Tutti Dolci

Honey-Almond Bundt Cake | Tutti Dolci

Honey-Almond Bundt Cake
3 cups flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup almond paste
1/4 cup unsalted butter, at room temperature
1 tsp vanilla extract
3/4 tsp almond extract
1 Tbsp Meyer lemon zest
3 large eggs, at room temperature
2/3 cup plain fat-free yogurt, at room temperature
3/4 cup low-fat buttermilk, at room temperature
2/3 cup honey

Preheat oven to 325°F and coat a 12-cup bundt pan with nonstick spray. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Pulse almond paste in a food processor for 1 minute, until finely ground.

Combine almond paste, butter, extracts, and Meyer lemon zest in a large mixer bowl and beat at medium speed until well blended. Add eggs one at a time, beating well after each. Whisk together yogurt, buttermilk, and honey in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Beat just until smooth.

Pour batter in prepared pan and smooth top. Bake for 30 minutes, then cover loosely with foil to prevent overbrowning. Continue baking another 15 to 20 minutes (for a total of 45 to 50 minutes), until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.

Dust with powdered sugar just before serving. Store leftovers in an airtight container at room temperature up to 3 days.

Yield – 16 servings (serving size: 1 slice)
Calories – 210
Carbs – 34

  1. Beautiful – love the surprise ombre appearance! (How on earth are you able to keep a 1/2 cup of almond paste in your house without devouring it?) 😀

  2. Wow that’s so pretty how it turned out ombre coloured. I think you should have said it was intentional though and that you’re really clever! I’m sending this on to my friend who yesterday said she is obsessed with honey at the moment. Yum!

  3. Lovely, and definitely perfect for Easter, Laura! The golden color just caught my eye. I can’t say I’ve ever baked with almond paste before, I imagine it’s like marzipan?

  4. Really pretty color variations in this lovely bundt, Laura. The Sicilian honey looks incredible. I’d love a slice with a hot cup of tea right now!:)

  5. Your creations are always outstanding Laura! I can only wish to have a beautiful bundt caek like that. I like this one because of the simple flavors. I have bottles of unlabled honey and jams too. Yours seems like millefiori (thousand flowers) because of the color.

  6. Beautiful beautiful almond cake. We’ve must have been thinking alike as I’ve just made a hazelnut honey cake also with Easter in mind. I would have loved to have Sicilian honey though 🙂

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