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Lemon Bliss Cake Recipe

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This Lemon Bliss Cake is a moist and flavorful bundt cake bursting with fresh lemon zest and juice. The cake is tender and buttery, perfectly balanced with a tangy lemon glaze made from freshly squeezed lemon juice and sugar. Ideal for spring or summer gatherings, this delightful dessert offers a beautiful presentation and a refreshing citrusy finish.

Ingredients

Cake Ingredients

  • 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
  • 2 cups (397g) granulated sugar
  • 1 teaspoon table salt
  • 4 large eggs, at room temperature
  • 2 teaspoons baking powder
  • 3 cups (360g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk, whole milk preferred, at room temperature
  • Zest of 2 lemons or 3/4 teaspoon lemon oil
  • 1/4 cup (24g) King Arthur Almond Flour, for dusting baking pan, optional

Glaze Ingredients

  • 1/3 cup (74g) freshly squeezed lemon juice, the juice of about 1 1/2 juicy lemons
  • 3/4 cup (149g) granulated sugar

Icing Ingredients

  • 1 1/2 cups (170g) confectioners' sugar, sifted
  • Pinch of table salt
  • 2 to 3 tablespoons (28g to 43g) freshly squeezed lemon juice

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare it for baking.
  2. Cream Butter and Sugar: Beat together the room temperature butter, granulated sugar, and salt until first combined and then continue beating until the mixture is fluffy and pale, which will give your cake a light texture.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after all eggs are added to ensure uniform mixing.
  4. Combine Dry and Wet Ingredients: Whisk baking powder into the flour. Add flour alternately with milk to the batter in three parts, starting and ending with flour. It’s normal if the batter looks slightly curdled. Stir in lemon zest or lemon oil for fragrance and flavor.
  5. Prepare Pan and Pour Batter: Thoroughly grease a 10- to 12-cup Bundt pan. Optionally dust with almond flour for added texture. Spoon the batter into the pan, leveling and smoothing the top.
  6. Bake the Cake: Place in the oven and bake for 45 to 60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. Begin testing at 40 minutes if using a darker pan.
  7. Make the Glaze: While the cake bakes, combine lemon juice and sugar in a small pot or microwave-safe bowl. Heat gently until sugar dissolves completely without cooking the lemon juice.
  8. Remove and Cool Cake: Once baked, run a knife around the pan’s edges and invert the cake onto a cooling rack. If it doesn’t release immediately, allow it to rest and try again carefully.
  9. Brush Glaze over Cake: Brush the warm glaze all over the hot cake’s surface. Apply multiple layers until the glaze is fully absorbed.
  10. Cool Completely: Let the cake cool completely before applying the final icing.
  11. Prepare and Apply Icing: Mix confectioners' sugar with salt and 2 tablespoons of lemon juice. Add more lemon juice until you achieve a thick but pourable glaze. Drizzle the icing artfully over the cooled cake.
  12. Storage: Wrap the cake well and store at room temperature for several days or freeze for longer preservation.

Notes

  • Using room temperature butter, eggs, and milk helps achieve a smooth, well-emulsified batter for a better crumb.
  • Dusting the pan with almond flour is optional but adds a nice texture and helps with cake release.
  • Watch the cake closely starting at 40 minutes, especially if using a dark pan, as it may bake faster.
  • The glaze should be warm but not hot to avoid cooking the lemon juice and losing its fresh flavor.
  • Make sure the cake is completely cool before icing to prevent the glaze from melting and running off.
  • Leftover cake can be frozen; wrap tightly in plastic wrap and foil to preserve freshness.

Find it online: https://cozyplatter.com/lemon-bliss-cake-recipe/