• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert

    Lemon Bliss Bundt Cake

    Published by Melissa on February 13, 2017 | Updated June 10, 2022 | 14 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    Featured Image for post 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.

    Lemon-Bliss-Cake-collage-Barbara-Bakes

    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.

    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.

    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.

    Featured Image for post Lemon Bliss Bundt Cake
    Print Recipe Pin Recipe Rate this Recipe
    4.36 from 14 votes

    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. 
    Prep Time15 mins
    Cook Time45 mins
    Additional Time20 mins
    Total Time1 hr 20 mins
    Course: Cakes
    Servings: 12 - 16 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    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
    • ⅓ cup freshly squeezed lemon juice; the juice of about 1 ½ juicy lemons
    • ¾ cup granulated sugar
    • 1 ½ cups confectioners' sugar sifted
    • pinch of salt
    • 2 to 3 tablespoons freshly squeezed lemon juice

    Instructions

    • 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.)
    • In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
    • 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.
    • Add ⅓ of the flour mixture to the batter and mix on low speed to combine. Add ½ of the milk and mix to combine. Mix in another ⅓ of the flour. Mix in the remaining milk. Mix in the remaining ⅓ flour. Stir in the grated lemon rind or lemon oil.
    • Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
    • 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.
    • 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.
    • 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.
    • 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.
    • Allow the cake to cool completely before icing and serving.
    • 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.
    • Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage

    Notes

    Notes: I made the following high altitude adjustments:
    • 1 ¾ cup sugar
    • 1 ½ teaspoons baking powder
    • 1 cup + 2 tablespoons whole milk

    Pin It:

    Lemon-Bliss-Cake-collage

    Pin
    Share
    Tweet
    « Cherry Chocolate Chip Oatmeal Toffee Cookies
    Cinna-Mini Cinnamon Rolls »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Eva

      March 20, 2021 at 9:50 pm

      Thank you for this delicious cake recipe. I’m at 5,000 feet too, so this came out perfectly! After 55 minutes in the oven, the result was a delicious, tender and moist cake. So glad I found someone at exactly my elevation. I can’t wait to try more of your recipes.

      Reply
      • Barbara Schieving

        March 21, 2021 at 9:29 am

        That’s awesome – thanks Eva!

        Reply
    2. Kristin Anderson

      March 04, 2021 at 11:35 am

      This cake looks absolutely gorgeous! Did you adjust the baking time or temp for high altitude? I live in Denver so I’m going to make your version of this recipe. What is your altitude? Thanks!

      Reply
      • Barbara Schieving

        March 05, 2021 at 12:09 pm

        Thanks Kristin – My high altitude changes are in the Notes section or the recipe. I’m at about 5,000 feet, so those changes should work for you in Denver as well. Enjoy!

        Reply
    3. Liz

      April 16, 2019 at 2:06 pm

      For the adjustments for high altitude – are these the measurements you used instead? Or in addition to?
      Thanks 🙂

      Reply
      • Barbara Schieving

        April 16, 2019 at 5:23 pm

        Hi Liz – use those measurements instead for the sugar, baking powder, and milk if you’re cooking at high altitude.

        Reply
    4. Kelly

      March 16, 2017 at 6:36 am

      Beautiful! Thank you! I loved that King Arthur chose this as cake of the year.

      Reply
      • Barbara Schieving

        March 16, 2017 at 10:36 pm

        Thanks Kelly – it really is great 🙂

        Reply
    5. Bob

      February 20, 2017 at 6:24 pm

      Made this yesterday and it’s half gone. Which wouldn’t be a bad thing, except I live alone! Wonderful flavor and SO easy! Next time might try it with lemon oil, but the flavor is so subtle with this version….

      Reply
      • Barbara Schieving

        February 20, 2017 at 7:55 pm

        Thanks Bob – it wouldn’t last long with just me at home either. 🙂

        Reply
    6. vi

      February 17, 2017 at 2:07 pm

      This was one of the best cakes I have ever made. So darn tasty! It was super east to make also. Thank you so much for sharing the recipe.

      Reply
      • Barbara Schieving

        February 17, 2017 at 3:11 pm

        Thanks for taking the time to let me know you made it and loved it!

        Reply
    7. Carol

      February 13, 2017 at 10:49 am

      You know, I used to make Bundt cakes all the time back when my daughter was growing up….they were easy and made the perfect slice of cake-plus no muss no fuss with layers. I have quite a few decorative Bundt pans along with 2 of the traditional ones. I’m with you Barbara, I LOVE lemon everything so I know this cake would be a big hit here too. Can’t get too much lemon flavor for me! I do have the lemon oil here-will be anxious to give it a try in this cake. I hope mine looks as good as yours does!

      With almost 2 feet of snow in a few days, a lemon cake would be a nice thing to bake-cutting into that pretty yellow cake will be like bringing a little summer sunshine into a cold winter day.

      Reply
      • Barbara Schieving

        February 13, 2017 at 7:36 pm

        Thanks Carol! Let me know how it tastes with the lemon oil. Stay warm! 🙂

        Reply

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    Lemon Bar Cookie Cup Bitten

    Lemon Bar Cookie Cups

    Air fryer french fries sitting next to a cup of dipping sauce

    Garlic Parmesan Air Fryer French Fries

    Strawberry cheesecake with an Oreo crust and topped with whole strawberries drizzled with a shiny red glaze

    Strawberry Cheesecake with an Oreo Cookie Crust

    A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.

    Key Lime Pound Cake

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.