Finished with a tart citrus glaze, this sweet almond and citrus Bundt® cake can be made a day in advance. After glazing the cake, let it cool thoroughly, then wrap well with plastic wrap or place in an airtight container. This will allow the flavors to develop further. If desired dust with confectioners’ sugar just before serving.
This recipe courtesy of Williams-Sonoma.
Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).