Description
Lemon Bliss Cake is a delightful, moist bundt cake bursting with fresh lemon flavor. It features a tender crumb made from butter, sugar, eggs, and a hint of lemon zest and juice. The cake is topped with a lemon sugar glaze while still warm and finished with a thick lemon icing drizzle once cooled, making it perfect for any citrus lover’s dessert table.
Ingredients
Cake
- 1 cup butter, softened (226 g, 16 tbsp)
- 2 cups granulated sugar (400 g)
- 1/2 tsp salt
- 4 large eggs, room temperature
- 2 tsp baking powder
- 3 cups all purpose flour (360 g)
- 1 cup whole milk, room temperature (230 g)
- Zest of two lemons
- 2 tbsp lemon juice
Lemon Glaze
- 1/3 cup freshly squeezed lemon juice (about 1 1/2 lemons juiced) (75 g)
- 3/4 cup granulated sugar (150 g)
Lemon Icing
- 1 1/2 cups powdered sugar (icing sugar) (170 g)
- 2-3 tbsp freshly squeezed lemon juice (30-45 g)
- Pinch salt
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (180°C). Grease thoroughly and lightly flour a 10-12 cup bundt cake pan to ensure the cake won’t stick.
- Cream butter and sugar: Using an electric mixer at medium speed, beat together the softened butter, sugar, and salt until the mixture is light and fluffy, about 2-3 minutes.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing, then beat again to combine.
- Combine dry and wet ingredients: Whisk baking powder into the flour. Add the flour to the batter in three parts, alternating with the milk to prevent lumps. Start with one-third of the flour, then half the milk, another third of the flour, the remaining milk, and finally the last of the flour. Mix until just combined; the batter may look slightly curdled but do not overmix.
- Add lemon flavors: Stir in the lemon zest and 2 tablespoons of lemon juice until just combined. Use a rubber spatula to scrape the bottom of the bowl ensuring no flour streaks remain. The batter will be thick.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Begin checking for doneness at 45 minutes, especially if using a dark cake pan which tends to cook faster.
- Prepare lemon glaze: While the cake bakes, combine 1/3 cup lemon juice and 3/4 cup sugar in a saucepan or microwave-safe bowl. Heat gently until the sugar dissolves, warm but not hot to the touch.
- Glaze the warm cake: Once baked, run a knife around the edges of the cake to loosen it, then invert onto a cooling rack or serving plate. If it doesn’t release immediately, wait 5 minutes and try again. Brush the warm lemon glaze evenly over the top and sides of the hot cake, letting it soak in. Repeat brushing until all glaze is used.
- Make the lemon icing: After the cake cools completely, whisk together powdered sugar, a pinch of salt, and 2 tablespoons lemon juice to form a thick glaze. Add an additional tablespoon of lemon juice if the consistency is too thick to drizzle.
- Finish and serve: Drizzle the lemon icing generously over the cooled cake for a beautiful glossy finish. Slice and serve to enjoy a zesty, moist lemon cake experience.
Notes
- Use room temperature ingredients for best mixing results and better cake texture.
- If your bundt pan is dark or nonstick, start checking for doneness earlier to prevent overbaking.
- For easier removal, ensure the bundt pan is well greased and floured or use a baking spray with flour included.
- You can adjust the lemon juice in the glaze and icing to your preferred tartness.
- Store leftover cake wrapped at room temperature for 2 days or refrigerated up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
