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
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.
- 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
- 1/3 cup freshly squeezed lemon juice; the juice of about 1 1/2 juicy lemons
- 3/4 cup granulated sugar
- 1 1/2 cups confectioners’ sugar, sifted
- pinch of salt
- 2 to 3 tablespoons freshly squeezed lemon juice
- 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 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.
- 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
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