Lemon Bliss Cake
User Reviews
5
Lemon Bliss Cake
Description
Lemon Bliss Cake brings together classic cake ingredients like butter, sugar, and eggs with the bright addition of lemon zest and juice for a fresh, summery flavor. The recipe calls for creaming butter and sugar until fluffy before incorporating eggs, then alternating flour and milk to develop a smooth batter. The lemon zest and juice are folded in at the end to maintain their brightness. Baked in a bundt pan, this cake forms an attractive shape with a moist crumb and balanced sweetness.
The cake is complemented by a lemon glaze made from lemon juice and sugar that is poured over after baking. An optional icing, combining powdered sugar and lemon juice, adds another layer of tart sweetness that can be drizzled atop the cake. These finishes soften the crumb and add an extra citrus punch. The cake can be served on its own or alongside tea or coffee for a light finish to a meal.
According to the notes, the cake keeps well when wrapped tightly at room temperature for up to five days and reportedly tastes even better the next day. For variation, poppy seeds can be mixed into the flour and baking powder for a lemon poppy seed version. The icing is optional but adds a distinctive flavor dimension.
Ingredients
For the cake:
- 1 cup butter 226 g, 16 tbsp, softened
- 2 cups granulated sugar 400 g
- 1/2 teaspoon salt
- 4 large egg room temperature
- 2 teaspoon baking powder
- 3 cups all-purpose flour 360g
- 1 cup whole milk 230 g, room temperature
- zest lemons two
- 2 tablespoon lemon juice
For the glaze:
- 1/3 cup lemon juice 75g, freshly squeezed, about 1 1/2 lemons juiced
- 3/4 cup granulated sugar 150 g
For the icing (optional):
- 1 1/2 cups powdered sugar 170g, aka icing sugar
- 2-3 tablespoon lemon juice 30-45 g, freshly squeezed
- pinch salt
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
- This cake stores well wrapped tightly at room temperature for up to five days, and flavors develop further after a day.
- For a lemon poppy seed variation, add three tablespoons of poppy seeds to the flour and baking powder mixture.
- The lemon icing is optional but contributes a pleasant extra layer of tart sweetness to the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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