Lemon Bliss Cake

"This recipe was in an email from the www.kingarthurflour.com website. "This lovely golden lemon cake is extra-moist and nicely tangy, due to its fresh lemon juice glaze. Our thanks to Maida Heatter, grande dame of delicious desserts, for the inspiration behind this recipe.""
 
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Ready In:
1hr 10mins
Ingredients:
10
Yields:
1 10 inch tube pan
Serves:
12-16
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ingredients

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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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