Lemon Bliss Cake

Slice of Lemon Bliss Cake with lemon zest and frosting on a white plate

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A moist and flavorful cake bursting with lemon goodness, topped with a delightful lemon glaze and icing.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Citrus, Easy

Servings: servings

Calories: 350kcal

Equipment

Bundt Pan
Mixing Bowl
Electric Mixer
Saucepan

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!

Notes

For best results, always use room temperature ingredients. If you don’t have lemon oil, stick with plenty of fresh zest for bold flavor. Mistakes happen—if your cake sticks, simply slice it up rustic-style and drizzle with extra glaze.

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