Lemon Bliss Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
1 10 inch tube pan
- Serves:
- 12-16
ingredients
-
For the Cake
- 1 cup unsalted butter
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1 cup milk
- 2 lemons, zest of, grated or 3/4 teaspoon lemon oil
-
For the Glaze
- 1⁄3 cup lemon juice, freshly squeezed
- 3⁄4 cup sugar
directions
- Preheat the oven to 350°F Lightly grease a 10" tube pan, or a 9" to 10", 9- to 10-cup capacity bundt-style pan.
- Beat together the butter, sugar, and salt, first till combined, then till fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind or lemon oil.
- Spoon the batter into the prepared pan, smoothing the top with a spatula.
- Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
- While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside.
- Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Place another rack on top, and flip it over, so it's right-side-up.
- Poke the hot cake all over with a cake tester or toothpick.
- Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
- Allow the cake to cool before slicing.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey