Monday, July 19, 2010

Lemon Bliss Cake

If you like lemons, really love lemons, then this is it. Bake this cake! This cake is so full of lemon flavour and so lemony fragrant. That's not all, the texture is so velvety soft, delicate and moist. This is one buttery, lemony, yummy cake! I reduced the sugar (as usual!), for both the cake and the glazing. It turned out just right, perfect for us. I was unsure if the drastic reduction of sugar may affect the texture of the cake, but it did not! With the brushing of the glaze, it came out perfectly moist! Thanks to, this recipe will definitely be used again and again.

Lemon Bliss Cake
(source from :

Ingredients :

1 cup unsalted butter
2 cups sugar (I use 260gm, about 1-1/4 cups)
1 tsp salt (I use 1/2 tsp, the butter is salted)
4 large eggs
2 tsp baking powder
3 cups King Arthur Unbleached All-Purpose Flour (I use 375gm cake flour)
1 cup milk
finely grated rind of 2 lemons OR 3/4 tsp lemon oil (I use 3 lemon zest)

1/3 cup freshly squeezed lemon juice
3/4 cup sugar (I use 1/3 cup)

Directions :
Preheat the oven to 350F. Lightly grease a 10" tube pan, or a 9" to 10", 9 to 10 cup capacity bundt-style pan.
  1. Beat together the butter, sugar and salt, first till combined, then till fluffy.
  2. Add the eggs one at a time, beating well after each addition.
  3. 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.
  4. Spoon the batter into the prepared pan, smoothing the top with a spatula.
  5. Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the centre comes out clean.
  6. While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set aside.
  7. 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.
  8. Poke the hot cake all over with a cake tester or toothpick.
  9. 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.
  10. Allow the cake to cool before slicing.
(my notes : watch out for the baking time, mine was done at 50 minutes. For the glaze, I melt the mixture over low heat and let it simmer for about 5 minutes, stirring, until it turns slightly syrupy. Remove and keep aside until ready to use)


  1. Love the freshness and tangyness of the lemon tastes still very good after a couple of days.

  2. Mouthwatering pic ya! Lemon cake, never had one b4...but am drooling now. ;)

  3. I know for a fact that that cake is delicious!

  4. Hi Angie,
    Yes, it tastes better the next day, the lemon flavor really sets in.

    Hi Love2Cook
    Try baking this in your new Teka oven! Let me know if you do!

  5. Hi mr.pineapple man,
    Looks like you are a lemon person too! And yes, it really tastes delicious.

  6. I tried this but I used plain flour as that's what I have. I absolutely adore this cake! I have posted in my blog with a linkback to here. Thanks so much for sharing and recommending this recipe.

  7. Wow, this would make a wonderful cake for the holidays:)

    Black Cloud