Lemon Bliss Cake
This lovely golden lemon cake is extra-moist and nicely tangy, due to its fresh lemon juice glaze. Our thanks to Maida Heatter, grande dame of delicious desserts, for the inspiration behind this recipe. Read our blog about this cake, with additional photos, at Bakers' Banter.
Cake
- 1 cup unsalted butter
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons baking powder
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
- finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil
Glaze
- 1/3 cup freshly squeezed lemon juice
- 3/4 cup sugar
Directions
|
Preheat the oven to 350°F. Lightly grease a 10" tube pan, or a 9" to 10", 9- to 10-cup capacity bundt-style pan. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe summary
- Hands-on time:
- 20 mins. to 30 mins.
- Baking time:
- 55 mins. to 60 mins.
- Total time:
- 1 hrs 15 mins. to 1 hrs 30 mins.
- Yield:
- 12 to 16 servings
- Recipe comments (21) »
Tips from our bakers
- If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.
Reviews
10/07/2009
This cake is moist and just lemony enough. I made the recipe for the cake as written. I only baked it for about 45 minutes because I thought it smelled and looked done and it tested done with the toothpick test. My pan is dark and I think that might be why it baked faster. I made a little more glaze than suggested because I juiced two lemons and had more juice so I added a little more sugar. I used superfine sugar.
09/19/2009
We got some Meyer Lemons in our Local (Produce) Box and I decided to try this recipe out. It was a really nice change from chocolate or vanilla. Even my preschooler, who usually doesn't eat cake, partook. I really would have liked for the glaze to seep in further but it may have been my impatience... we didn't let it cool all the way before eating.
05/28/2009
05/02/2009
Very nice cake, made it in the bundt pan. I am not a big glaze/frosting fan. I did the glaze but I think it could stand alone with a only dusting of powdered sugar. I plan to make it again when the strawberries are in season, it would be a perfect combination. I plan to try using some of the Fiori Di Sicilia flavor the next time too.
04/02/2009
Use superfine sugar for the glaze; it dissolves beautifully.
03/29/2009
I'm the same person who posted the previous comment. I made this cake again yesterday. I have to say, my idea of dissolving the sugar for the glaze did not benefit the cake. It still tasted great, but the cake was missing something. I will always make this recipe as written from now on.
03/26/2009
Gorgeous cake. It has a wonderful, old-fashioned flavor. I made it in December and plan to make it again tomorrow. This time I'll heat the glaze to help the sugar dissolve - I found it a little too gritty/crunchy due to the undissolved sugar crystals.
01/26/2009
love it
01/14/2009
01/11/2009
I think this recipe is very simple and easy but really tasty. My family doesn't really like lemony things but they really enjoy this cake with coffee. I actually made this cake by not creaming the butter but by whipping up the eggs like a sponge cake and then adding the melted butter and sifted flour. It turned out very moist and as high as the original recipe. It was buttery but lemony at the same time. I really liked this simple recipe. Thank you.
Bookmark/share
this recipe