Lemon Bliss Cake

Name: Lemon Bliss Cake
Prep time: 20 min
Cook time: 50 min
Yield: 16 slices
Ingredients: 1 cup butter, softened; 2 cups granulated sugar; 1/2 teaspoon salt; 4 large eggs, room temperature; 2 teaspoon baking powder; 3 cups all purpose flour; 1 cup whole milk, room temperature; zest of two lemons; 2 tablespoon lemon juice; 1/3 cup freshly squeezed lemon juice (about 1 1/2 lemons juiced); 3/4 cup granulated sugar; 1 1/2 cups powdered sugar (icing sugar); 2-3 tablespoon freshly squeezed lemon juice; pinch salt

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
16 slices
Calories
288 kcal
Course
Dessert
Cuisine
American

Lemon Bliss Cake

Gavin Ward

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This moist lemon bundt cake is tangy and delicious, with extra flavor from a lemon glaze brushed onto the warm cake and an easy lemon icing. Such a winner, I make this over and over again!

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Ingredients

Servings

For the cake:

1 cup butter, softened 226 g, 16 tbsp
2 cups granulated sugar 400 g
1/2 teaspoon salt
4 large eggs, room temperature
2 teaspoon baking powder
3 cups all purpose flour 360g
1 cup whole milk, room temperature 230 g
zest of two lemons
2 tablespoon lemon juice

For the glaze:

1/3 cup freshly squeezed lemon juice (about 1 1/2 lemons juiced) 75g
3/4 cup granulated sugar 150 g

For the icing (optional):

1 1/2 cups powdered sugar (icing sugar) 170g
2-3 tablespoon freshly squeezed lemon juice 30-45 g
pinch salt

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Instructions

Preheat oven to 350F (180C). Prepare a 10-12 cup bundt cake pan by thoroughly greasing and lightly flouring.
In an electric mixer on medium speed beat together the butter, sugar, and salt until combined then fluffy and lightened in color, 2-3 minutes
Add in the eggs one at a time, mixing well after each addition. Scrape the side of the bowl, then beat again to combine.
Whisk the baking powder into the flour, then add the flour to the batter in three parts, alternating with the milk. Start with 1/3 of the flour, then add 1/2 the milk, another 1/3 of the flour, the remainder of the milk, and the last of the flour. Mix until combined and not lumpy but don't over mix even if the batter looks a little curdled.
Add the lemon zest and lemon juice, and mix again until just combined. Turn off the mixer and use a rubber spatula to scrape up the bottom of the bowl and make sure no flour streaks remain. Batter will be thick.
Spoon the batter into the bundt cake pan and smooth the top out with a rubber spatula. Bake for 50-60 minutes or until toothpick comes out clean. Start checking at 45 minutes, dark cake pan especially cook through faster.
While the cake is baking, stir together the lemon juice and sugar. Microwave or heat on a burner until warm but not hot, just warm enough to dissolve the sugar when you stir it.
When cake is out of the oven, run a knife around the edges of the cake pan, then invert cake onto a cooling rack (or directly onto your serving plate). If it doesn't come out easily, wait 5 minutes then try again, or see the post above for tips on getting cake out of a bundt pan.
Brush the glaze onto the hot cake, top and sides. Let it sink in, then brush some more glaze on and continue until all the glaze is used up.
Once the cake has cooled completely, make the icing by mixing together the powdered sugar, pinch of salt, and 2 tablespoon of lemon juice. You want a thick glaze that you can spoon onto the cake, but if it's too thick to even pour you can add another tablespoon of lemon juice to thin it out a little. Drizzle the glaze all over the cake and enjoy!

Notes

You can definitely make the cake without any icing but it adds this lovely extra dimension of flavor.
To turn this into a lemon poppy seed cake: Whisk 3 tablespoon of poppy seeds into the flour and baking powder mixture.
Storing leftover cake: Leftover cake lasts very well wrapped tightly at room temperature up to 5 days. You could argue this tastes even better the day after its made!