Lemon Bliss Bundt Cake

I was asked to bring a light dessert to a friends house for dinner tonight. While two sticks of butter doesn’t exactly scream “light”, I’m hoping the fact that it’s not made of chocolate, peanut butter, or heavy cream will suffice. Since today is the first day of spring, I felt that a lemon cake (especially one entitled Lemon Bliss Cake) would be a perfect way to celebrate the brighter days ahead. Along with some fresh strawberries, this was indeed a sunny treat.
And yes, I’m still enamored with my bundt pan. Next time, I’ll take my friend Kai’s advice and freeze the cake for 1-2 hours, slice it horizontally, and then slather homemade lemon curd between the layers. Yum.

Lemon Cake (recipe courtesy of King Arthur Flour)

        • 1 cup unsalted butter
        • 2 cups sugar
        • 1 tsp salt
        • 4 large eggs
        • 2 tsp baking powder
        • 3 cups APF
        • 1 cup milk (I used 1%)
        • Finely grated rind of 2 lemons
        • 1 tsp lemon extract

Glaze

        • 1/3 cup freshly squeezed lemon juice
        • 3/4 cup sugar

1) 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.

2) Beat together the butter, sugar, and salt, first till combined, then till fluffy.

3) Add the eggs one at a time, beating well after each addition.

4) 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.

5) Spoon the batter into the prepared pan, smoothing the top with a spatula.

6) Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.

7) While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside.

8) 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.

9) Poke the hot cake all over with a cake tester or toothpick.

10) 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.

11) Allow cake to cool before slicing.

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