Lemon Bliss Bundt Cake

This Lemon Bliss Bundt Cake is sweet and tart and super moist just like a lemon bundt cake should be. It’s King Arthur Flour’s 2017 Recipe of the Year. 

It’s the year of the bundt on King Arthur Flour and I decided I wanted to bake along with them. They’re doing 5 bundt cakes in 2017 and their first bundt recipe is this luscious Lemon Bliss Bundt Cake King Arthur Flour adapted from a recipe from Maida Heatter.

I’m crazy about lemon desserts and this bundt cake was no exception. It’s loaded with lemon flavor. First, you finely grate 2 lemons and mix it in with the batter before baking.

Then after baking, while the cake is till hot, you coat the bundt cake in a lemon sugar glaze. The glaze is both sweet and tart and really amps up the lemon flavor. It’s a lot of glaze, so just be patient and keep layering it on and the cake will just keep soaking it up. Be sure and put a pan underneath the cake to catch any drips.

After the cake cools completely, then you decorate it with a pretty lemon icing. If you put a little puddle of icing of top of the bundt cake, it will slowly run down the sides. If you like, you can do what I did and add a little additional lemon zest on top of the glaze to add a little bit of yellow.

I changed the recipe slightly to accommodate how I like to bake, mixing the flour with the leavening before mixing it into the butter and sugar. I also changed the ingredients for high altitude baking. I’ve included the changes for high altitude in the recipe notes. I didn’t have the lemon oil on hand, but would like to try that some time.

This cake was quickly devoured at my house. I can see why King Arthur Flour crowned it the 2017 Recipe of the Year. If you’re a lemon dessert lover, definitely give this cake a try.

Lemon Bliss Bundt Cake

Yield: 12 - 16 servings

This Lemon Bliss Bundt cake is sweet and tart and super moist just like a lemon bundt cake should be. It’s King Arthur Flour’s 2017 Recipe of the Year. 

Print Recipe

Ingredients:

• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 16 tablespoons (1 cup) unsalted butter*, at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 cup milk, whole milk preferred
• finely grated rind of 2 medium lemons

GLAZE

• 1/3 cup freshly squeezed lemon juice; the juice of about 1 1/2 juicy lemons
• 3/4 cup granulated sugar

ICING (OPTIONAL)

• 1 1/2 cups confectioners’ sugar, sifted
• pinch of salt
• 2 to 3 tablespoons freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt pan. (I like to use non-stick baking spray with flour.)
2. In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a second mixing bowl, beat together the butter and sugar until fluffy and lightened in color. Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat briefly to re-combine any residue.
4. Add 1/3 of the flour mixture to the batter and mix on low speed to combine. Add 1/2 of the milk and mix to combine. Mix in another 1/3 of the flour. Mix in the remaining milk. Mix in the remaining 1/3 flour. Stir in the grated lemon rind or lemon oil.
5. Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
6. Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.
7. While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave just until very warm, but not uncomfortably hot — less than 1 minute should do it. Set the glaze aside.
8. Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. If the cake still feels like it’s sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it.
9. Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
10. Allow the cake to cool completely before icing and serving.
11. To ice the cake: Mix the sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that’s just barely pourable. Drizzle it artfully over the completely cool cake.
12. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage

Notes:

I made the following high altitude adjustments:

• 1 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1 cup + 2 tablespoons whole milk

Slightly adapted from King Arthur Flour

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