If you’re looking for a dessert that bursts with sunny flavor, melts in your mouth, and brings smiles to anyone who tries it, you absolutely have to meet Lemon Bliss Cake. This lusciously moist and zingy cake fills your kitchen with a citrusy aroma that spells pure happiness. I still remember the first time I baked it—the fresh lemon scent had my kids skipping into the kitchen before it even finished cooling! Lemon Bliss Cake is adored for its soft crumb, bright flavor, and crowd-pleasing simplicity. It comes together much faster than a layered cake; no fussy decorating or fancy gadgets needed. Whether you’re baking for a family gathering or just craving an afternoon treat, this recipe delivers. It’s as fuss-free and reliable as my beloved Classic Vanilla Pound Cake, but with a sunny twist that never fails to generate “just one more slice” requests. Ready to bake a slice of bliss? Let’s get started!
What is Lemon Bliss Cake?
So, what exactly IS Lemon Bliss Cake? With a name like that, you might wonder if it’s secretly a slice of happiness masked as dessert (spoiler: it totally is). Some say the “bliss” comes from the dazzling lemon glaze that soaks into the cake, others claim it’s the perfectly soft texture you get in every bite. Either way, the name fits. I sometimes joke that it’s called Lemon Bliss Cake because “the way to a man’s heart is through his stomach”—but honestly, this cake wins hearts across all ages! If you’ve ever doubted that a simple citrus cake could wow you, give this recipe a try and let it steal the spotlight at your next gathering.
Why You’ll Love This
Lemon Bliss Cake stands out for its vibrant flavor, tender crumb, and breathtakingly bright lemon glaze. The main highlight? An explosion of lemon in every single bite, perfectly balanced by the cake’s moist texture and sweet finish. Making it at home is not only a cost-saving move—one slice at a café can cost as much as making the whole cake yourself! Plus, you get to enjoy it fresh from the oven, with that unbeatable zesty aroma. What truly sets this cake apart are the toppings: a rich lemon syrup locks in moisture, and a velvety lemon icing adds a touch of elegance. Last week, I mentioned my Easy Lemon Drizzle Loaf, which is a close cousin to this recipe. Both are simple, zesty bakes you’ll love, but this Lemon Bliss Cake brings a party-ready grandeur in each slice. Ready to add it to your recipe collection? Let’s bake some bliss!
How to Make Lemon Bliss Cake
Quick Overview
Lemon Bliss Cake is as easy to bake as it is to love. With just a few steps, you’ll transform everyday ingredients into a show-stopping dessert bursting with citrus goodness. The recipe doesn’t require specialized equipment or advanced baking skills—if you can stir and zest, you’re more than qualified! Most of the magic happens in under an hour, making it perfect for busy weeknights or impromptu gatherings. Expect a cake that’s soft, flavorful, and topped with an oh-so-dreamy lemon glaze and icing.
Ingredients
- 16 tablespoons (227g) unsalted butter, at room temperature
- 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) whole milk, 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
- 1/3 cup (74g) freshly squeezed lemon juice
- 3/4 cup (149g) granulated sugar, for glaze
- 1 1/2 cups (170g) confectioners’ sugar, sifted
- Pinch of table salt
- 2 to 3 tablespoons (28g to 43g) freshly squeezed lemon juice, for icing
Step-by-Step
- Preheat your oven to 350°F. Grease a Bundt pan thoroughly and, if desired, dust with almond flour for an extra delicate crust.
- In a large mixing bowl, cream together the butter, 2 cups of granulated sugar, and 1 teaspoon salt until light and fluffy. This takes about 3–4 minutes with an electric mixer.
- Add the eggs, one at a time, beating well after each addition. Make sure the mixture is fully combined before adding the next egg.
- Mix in the baking powder, then gently beat in the lemon zest (or lemon oil).
- Starting and ending with flour, alternate adding the flour and milk to the batter. Mix a third of the flour in, then half the milk, then another third of the flour, the remaining milk, and the last of the flour. Stir until just combined.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the lemon glaze: Combine 1/3 cup lemon juice and 3/4 cup granulated sugar in a small saucepan. Heat over medium, stirring until the sugar dissolves. Set aside.
- As soon as the cake comes out of the oven, prick the surface all over with a skewer or fork. Slowly spoon the warm lemon glaze over the entire cake while it’s still in the pan. Let it soak in for 10–15 minutes.
- Turn the cake out onto a wire rack to cool completely.
- For the finishing icing: Mix the sifted confectioners’ sugar, pinch of salt, and 2–3 tablespoons of lemon juice to make a thick but pourable icing. Drizzle over the cooled cake.
- Slice, serve, and watch faces light up!
What to Serve Lemon Bliss Cake With
Lemon Bliss Cake is so cheerful and versatile, you can serve it just about any way you like. For brunch, pair it with a dollop of whipped cream and fresh strawberries. For dessert, serve alongside a scoop of vanilla ice cream or a fruit compote. If you’re hosting a tea party, this cake is lovely with herbal or green tea—especially a floral Earl Grey. I also love offering it with a fresh berry salad for a burst of color and a touch of tang to match the lemon.
Top Tips for Perfecting
For best results, always use room temperature ingredients; this helps the batter mix evenly and gives the cake its fine, soft crumb. If you don’t have lemon oil, stick with plenty of fresh zest for bold flavor. Greasing the Bundt pan thoroughly prevents sticking—add almond flour for extra insurance. Be careful not to overbake; check for doneness around 50 minutes to keep the cake moist. If you’re out of confectioners’ sugar, blend granulated sugar until powdery for a DIY substitute. For even more zing, add a tablespoon of poppy seeds or a dash of almond extract to the batter. Avoid using bottled lemon juice; fresh juice makes a big difference. Mistakes happen—if your cake sticks, simply slice it up rustic-style and drizzle with extra glaze. No one will complain!
Storing and Reheating Tips
Lemon Bliss Cake stays fresh and moist for up to four days when stored at room temperature in an airtight container. If your kitchen is especially warm or humid, refrigerate the cake to prevent the glaze from getting sticky; allow it to come to room temperature before serving for the best flavor. To freeze, wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Defrost overnight in the fridge or at room temperature. To reheat a slice, pop it in the microwave for about 10–15 seconds—not too long, or the icing will melt.
FAQs
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice is best—it delivers a brighter, more complex flavor than bottled. If needed, bottled can work in a pinch, but expect a milder result.
What type of pan should I use?
A Bundt or tube pan gives the classic look, but you can also use two loaf pans or a 9×13-inch pan. Just adjust your baking time accordingly and keep an eye out for doneness.
Can I make this cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for all-purpose flour. Check for doneness a few minutes earlier, as gluten-free cakes sometimes bake a bit faster.
Does the cake need to be refrigerated?
Not unless your kitchen is very warm. Otherwise, store it at room temperature in an airtight container for up to four days.
Can I add poppy seeds or berries to the cake?
Absolutely! Poppy seeds or a handful of raspberries add a lovely extra dimension. Gently fold them into the finished batter before baking.
Conclusion
Lemon Bliss Cake really does live up to its name, offering home bakers that unbeatable combination of simplicity, moisture, and zingy lemon flavor. Whether you’re baking for family, friends, or just for yourself, this luminous, crowd-pleasing cake is sure to brighten any day. With a short prep, easy-to-find ingredients, and a flavor profile that everyone loves, it earns a permanent spot in the recipe repertoire. Give this cake a try today—after all, a slice of lemony bliss might be just what your week needs! And if you can’t get enough citrusy goodness, check out my other fan-favorite
Lemon Bliss Cake
Equipment
- Bundt Pan
- Mixing Bowl
- Electric Mixer
- Saucepan
Ingredients
Ingredients
- 16 tablespoons Unsalted Butter At room temperature
- 2 cups Granulated Sugar
- 1 teaspoon Table Salt
- 4 large Eggs At room temperature
- 2 teaspoons Baking Powder
- 3 cups All-Purpose Flour King Arthur Unbleached
- 1 cup Whole Milk At room temperature
- Zest of 2 lemons Lemon Zest Or 3/4 teaspoon lemon oil
- 1/4 cup Almond Flour For dusting baking pan, optional
- 1/3 cup Freshly Squeezed Lemon Juice
- 3/4 cup Granulated Sugar For glaze
- 1 1/2 cups Confectioners’ Sugar Sifted
- Pinch Table Salt
- 2 to 3 tablespoons Freshly Squeezed Lemon Juice For icing
Instructions
- Preheat your oven to 350°F. Grease a Bundt pan thoroughly and, if desired, dust with almond flour for an extra delicate crust.
- In a large mixing bowl, cream together the butter, 2 cups of granulated sugar, and 1 teaspoon salt until light and fluffy. This takes about 3–4 minutes with an electric mixer.
- Add the eggs, one at a time, beating well after each addition. Make sure the mixture is fully combined before adding the next egg.
- Mix in the baking powder, then gently beat in the lemon zest (or lemon oil).
- Starting and ending with flour, alternate adding the flour and milk to the batter. Mix a third of the flour in, then half the milk, then another third of the flour, the remaining milk, and the last of the flour. Stir until just combined.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the lemon glaze: Combine 1/3 cup lemon juice and 3/4 cup granulated sugar in a small saucepan. Heat over medium, stirring until the sugar dissolves. Set aside.
- As soon as the cake comes out of the oven, prick the surface all over with a skewer or fork. Slowly spoon the warm lemon glaze over the entire cake while it’s still in the pan. Let it soak in for 10–15 minutes.
- Turn the cake out onto a wire rack to cool completely.
- For the finishing icing: Mix the sifted confectioners’ sugar, pinch of salt, and 2–3 tablespoons of lemon juice to make a thick but pourable icing. Drizzle over the cooled cake.
- Slice, serve, and watch faces light up!