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Lemon Bliss Cake

Indulge in Irresistible Lemon Bliss Cake with Tangy Glaze

This Lemon Bliss Cake is a sweet and zesty celebration with a tangy glaze, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Provides moisture and richness; for a salted version, reduce salt to 3/4 teaspoon.
  • 2 cups Granulated Sugar Adds sweetness and helps create a light, airy texture.
  • 1 teaspoon Salt Enhances flavor; essential for balance, reduce if using salted butter.
  • 4 large Eggs Binds ingredients and provides structure; add one at a time for proper mixing.
  • 3 cups All-Purpose Flour Provides structure; measure accurately by spooning into the cup and leveling off.
  • 2 teaspoons Baking Powder Acts as a leavening agent, giving the cake its delightful rise.
  • 1 cup Milk Contributes to moisture and aids in combining dry ingredients.
For the Glaze
  • 2 tablespoons Lemon Zest (or Lemon Oil) Infuses the cake with signature citrus flavor; opt for oil for a more intense taste.
  • 1/4 cup Lemon Juice Sweet and tangy; adds flavor to both the cake and the glaze.
  • 1 cup Powdered Sugar Sweetens the glaze and helps create a smooth finish.

Equipment

  • Bundt pan
  • mixing bowl
  • electric mixer
  • Whisk

Method
 

Step-by-Step Instructions for Lemon Bliss Cake
  1. Preheat your oven to 350°F (177°C) and grease a 10-12 cup Bundt pan thoroughly.
  2. In a large mixing bowl, beat 1 cup of unsalted butter and 2 cups of granulated sugar together until light and fluffy, about 3-5 minutes.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour and 2 teaspoons of baking powder.
  5. Gradually add the flour mixture to the butter mixture, alternating with 1 cup of milk, mixing on low speed until just combined.
  6. Stir in the zest of 2 lemons or a small amount of lemon oil until fully incorporated.
  7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
  8. Bake for 45-60 minutes, checking for doneness at the 40-minute mark.
  9. Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
  10. Prepare the glaze by mixing 1/4 cup of fresh lemon juice with 1 cup of powdered sugar until smooth.
  11. Brush the lemon glaze generously over the warm cake, allowing it to soak in deeply.
  12. Slice your Lemon Bliss Cake once cooled and serve with fresh berries or whipped cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure to grease the Bundt pan well and let the cake cool completely before glazing for the best results.

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