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Lemon Bliss Cake

AmericanDessertMedium
Prep
20 min
Cook
55 min
Total
80 min
Serves
12–16
✦

Ingredients

cake

  • 16 tbspunsalted butter (227g / 2 sticks), at room temperature
  • 2 cupgranulated sugar (397g)
  • 1 tspsalt
  • tspbaking powder (referenced in directions but quantity not visible on captured page — approximately 2 tsp)
  • 4large eggs, at room temperature
  • 3 cupKing Arthur Unbleached All-Purpose Flour (361g)
  • 1 cupwhole milk (227g), at room temperature
  • 0.25 tsplemon oil (King Arthur brand)

glaze

  • 0.333 cupfreshly squeezed lemon juice (74g)
  • 0.667 cupgranulated sugar (149g)

icing optional

  • 1.5 cupconfectioners' sugar, sifted (170g)
  • 0.25 cupgranulated sugar (32g)
  • 2 tbspfreshly squeezed lemon juice (28–43g), plus more to taste

Method

  1. 1Preheat oven to 350°F. Thoroughly grease a 10-cup Bundt pan.
  2. 2Beat together the butter, sugar, and salt until fluffy and lightened in color. Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl and beat briefly to recombine.
  3. 3Whisk the baking powder into the flour, then add the flour mixture to the batter in three parts, alternating with the milk, starting and ending with flour. Mix until well combined. Stir in the lemon oil.
  4. 4Spoon the batter into the prepared pan, smoothing the top with a spatula. Bake for 45 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. 5Make the glaze: stir together the lemon juice and sugar; microwave or heat briefly until sugar dissolves. Set aside.
  6. 6Remove the cake from the oven and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake doesn't drop out, let it rest 5 minutes, then carefully lift the pan off.
  7. 7Brush the glaze all over the hot cake, top and sides. Let it sink in, then brush on more glaze until all used up. Cool completely before icing.
  8. 8Optional icing: mix sugars and 2 tbsp lemon juice; add just enough additional juice to create a thick, pourable glaze. Drizzle over the completely cooled cake.

Notes

INCOMPLETE CAPTURE: page 2 of 2 was not captured. Baking powder is referenced in directions ('Whisk the baking powder into the flour') but the quantity is not on the captured page — approximately 2 teaspoons is inferred; verify before baking. Lemon Oil is a King Arthur specialty product; fresh lemon zest (1–2 tablespoons) may be substituted. Yield: 1 Bundt-style cake.