Lemon Bliss Cake

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 to 16 servings

Recipe photo

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 Flourish.

Lemon Bliss Cake

star rating (134) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 to 16 servings
Published: 01/01/2010




  • 1/3 cup freshly squeezed lemon juice
  • 3/4 cup sugar

Tips from our bakers

  • If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.
  • Want to make this recipe into 20 standard-size cupcakes? Line 20 wells of a couple of muffin pans with papers; grease the papers. Scoop the batter into the wells, using a slightly heaping 1/4 cup for each. Bake the cupcakes in a preheated 350°F oven for about 25 minutes, until a toothpick inserted into the center of one comes out clean. Put the glaze in a small bowl, and dip the top of each cake (poked with a toothpick or not) into the glaze repeatedly, until the glaze is used up.


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.

1) Beat together the butter, sugar, and salt, first till combined, then till fluffy.

2) Add the eggs one at a time, beating well after each addition.

3) Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind or lemon oil.

4) Spoon the batter into the prepared pan, smoothing the top with a spatula.

5) Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.

6) While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside.

7) Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Place another rack on top, and flip it over, so it's right-side-up.

8) Poke the hot cake all over with a cake tester or toothpick.

9) Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

10) Allow the cake to cool before slicing.

Nutrition information

Serving Size: 1 piece Servings Per Batch: 16 Amount Per Serving: Calories: 390 Calories from Fat: 110 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 75mg Sodium: 230mg Total Carbohydrate: 65g Dietary Fiber: 1g Sugars: 48g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/02/2015
  • Alicia from Jenkinsburg, Georgia
  • I have made this cake many times and never encountered any problems with the batter, bake time, or presentation. It rates the five stars for me as this cake is super simple to make and is THE lemon cake for my family. I do, however, increase the lemon zest and use lemon oil to amp up that flavor. I have lemon lovers and they appreciate the small tweak. The cake is always moist, fluffy, light, and loved. I use only original Bundt brand pans and have never had this cake turn out over baked.
  • star rating 04/27/2015
  • Cheryl from Orange, CA
  • *** A TIP: for those who stated that their cakes came out much darker than that which was photographed - it all depends on the color of your bundt baking pan. As in regular cake pans, the darker the pan - the darker the outside crumb. If you look at the bundt pans sold on the KAF website, they are gold in color and the descriptions specifically state they help prevent cakes from over browning.
  • star rating 04/05/2015
  • Amanda from Lafayette, CO
  • This cake is delicious! It was the perfect dessert for our Easter brunch. I read the other reviews that said it wasn't very lemony, so I used the zest of 2 lemons and 1/2 teaspoon of lemon extract in the cake, and we all thought it was fantastic. Mine baked in about 50 minutes, so I recommend setting the timer for less time and checking it. It did get a little darker in some places than others, and I used a regular bundt pan, but I didn't think there was any overcooked taste. I will definitely be making this again.
  • star rating 03/28/2015
  • KH from Brooklyn, NY
  • This is very tasty, as others have commented. I found it to be a tad too sweet. I also added more lemon based on reviews - rind of 4 lemons AND some lemon oil - nice and lemony! I'm taking off a star because the picture is very misleading - the batter is very thick and in order to cook it all the way through, I had to leave it in the full time. There is no way this cake will come out as light as pictured.
  • star rating 02/14/2015
  • Kathy Poleski from Bayport NY
  • Nice lemony flavor. Not a hard one to make. Feeds a crowd. Got a lot more slices out of it. Wasn't sure how the glaze would work. Stayed a little sandy, but after it dried looked great. Kind of sparkles.
  • 02/03/2015
  • from
  • star rating 01/21/2015
  • from
  • Sooooo moist and fluffy, even without the syrup
  • star rating 01/12/2015
  • plvannest from KAF Community
  • This is one of our favorite cakes. No make that one of our favorite deserts! I recently made a Fiori variation. I used 3/4 teaspoon fiori instead of the lemon oil or lemon zest in the cake. I then substituted fresh squeezed orange juice for the lemon juice in the glaze and added the zest of half an orange. (I also doubled the amount of glaze--as I do for the lemon version.) The first night this was a bit of a disappointment as the fiori was too strong and perfume-y. But the second night...Oh Gracious! It was delicious!
  • star rating 08/08/2014
  • BritLightning from Tampa, FL
  • I made this cake last week and it was such a huge hit with everyone who tried it that I have another one baking in the oven as I type this! To make this dairy-free I replaced the butter with an equal amount of Earth Balance Buttery Sticks and the milk with unsweetened vanilla almond milk. I used the grated rind of two lemons and stirred a teaspoon of Fiori di Sicilia into the milk before adding it to the batter. I only have a silicone bundt pan so the baking time was a little longer than recommended in the recipe - around 65-70 minutes. I greased and floured the pan and had no problem turning the cake out onto a cooling rack after 10 minutes of cooling time. The cake itself is moist and has a subtle lemon taste, but everywhere the glaze soaks in to the cake the lemon taste is wonderfully pronounced. I left the cake overnight for all that lemon flavor to seep in before cutting it and this has now become several people's favorite cake - even those who can eat dairy!
  • star rating 07/26/2014
  • Rebecca from Denver, Co
  • Made this cake last night. Let it sit overnight and had a piece with my morning coffee. Was absolutely amazing. I love anything lemon and this fit the bill. After reading other reviews, I used 1/2 tablespoon lemon essence and zest. The glaze left a crunchy coating that was very nice. Cake was very tender with a small crumb. I will be making this often.
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