Lemon Bliss Cake
Lemon Bliss Cake
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| Yield: | 12 to 16 servings |
Ingredients
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.
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.
Reviews
- 04/24/2012
- I just bought your Half Size Bundt Pan which is perfect for my family. Could this recipe be halved and baked in the pan, and if so do I need to make any other adjustments?
- 03/25/2012
- My husband said that this is one of the top three cakes he's ever eaten. Love to find a new recipe to add to my favorites binder. I also love the option of measurements in weight, which I always prefer. This cake came out tender and light, lots of lemon flavor. I used 1 1/2 t of lemon essence, which I think was a perfect amount, not too overpowering. I wouldn't think that you'd want too overpowering of lemon flavor in the cake because the lemon is so big in the glaze. My husband couldn't wait until it cooled to try it, and said it was great warm. I like when it cools and the glaze becomes crunchy. Great cake to import to my repertoire. Thanks, KAF!
03/23/2012- I've just made this for our church garage & bake sale tomorrow. I followed the directions. The cake split when trying to get it out of the bundt cake pan. Maybe 5 minutes (as directions say) is not enough time to let it sit before taking sharp knife around sides to facilitate removal from pan. Anyway, it's a costly waste and now I have to make another.
PS I am a great follower of KAF, buy the products and use the sourdough every week.
Sorry to hear of the difficulty. I think your intuition is correct, the pan you used may require additional cooling time before turning out. 5 minutes works just fine for us in the test kitchen, but allowing a molded cake to rest for up to 10 minutes safe. Also, cooling on a rack for the 5 minutes is helpful. Good luck with the next cake. Frank @ KAF.
- 03/05/2012
- This is a keeper! I tried this recipe for a second time. This time I added the Fiori di Silica flavoring along with the zest of two lemons in the batter.. Wonderful flavor and taste! I used an aluminum tube pan and I adjusted the baking time to about 50 minutes. I used a cake tester and It came out perfect and moist! The next time, I may try it with orange zest, flavoring, and orange glaze and see how it turns out. Thanks KAF!
- 02/14/2012
- Baked this cake yesterday and it is a huge success!! Love lemon and this cake truly delivers. As per other reviews re flavor and texture, I upped the lemon a little. Rind of 2 medium lemons plus a little lemon oil gave it just the right amount of lemon flavor. (Going to try Fiori next time). As for the dryness issues, I weighed the dry ingredients and I did find that in my oven it baked in quite a bit less time than the recipe suggested?whipped it out the instant it tested done and it came out perfectly moist and tender. The lemon and sugar glaze brushed onto the warm cake, gives a perfect balance of sweet/tart crunch to the outside that takes it over the top! (Memo to self: add USA Bundt pan onto wish list!) I baked it in an el-cheapo bundt pan so there was a little cosmetic hiccup.... a tad darker on the outside than I would have wished for and a little sticking. Low quality equipment notwithstanding, produced once again another winner from KAF!
02/03/2012- I'm fairly new to baking. I made this recipe and the flavors, texture,and density were just what I was looking for. The problem I had was that the cake turned out dry. So I'm trying to figure out if I need to reduce the baking time (tested with toothpick and it came out clean) or adjust the flour/wet ratio. Again, everyone raved over the flavor but to be honest, had I tasted it first, I wouldn't have offered it to guests.
- 01/11/2012
- Yummy! What a great cake when you want something easy to bake. My whole family really enjoyed this (especially with the lemon glaze).
- 01/09/2012
- I have been searching for something like this recipe in muffin or mini-muffin proportions: could this recipe be baked in either form? Thanks so very much-- for a response, though still forthcoming, and for all of your deliciously instructive resources!
You can definitely make these in muffin tins. You'll just need to make an adjustment to the baking time. Happy Baking! ~Mel
- 01/06/2012
- 5***** and should be 10 **********..this recipe is F A B U L O U S!..I followed the recipe exactly but to it I added a 1/2 tsp of Fiorri DiSicilia.Flavoring...it put this cake right over the top for me!...the cake is moist and delicious with an unmistakable flavor of Italian Pasteries that I remember from when I was a child!..also..if you have not tried the USA Pans..you should..they have a great product and they are truly non stick and these cakes jumped right out of the pan!..no fuss no muss..wonderful!....Thanks for this recipe..its a keeper for sure!
- 12/21/2011
