Lemon Bliss Cake

By Violet_61

King Arthur
Serving Size: 1 piece Servings Per Batch: 16 Amount Per Serving: Calories: 390 Calories from Fat: 110 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 75mg Sodium: 230mg Total Carbohydrate: 65g Dietary Fiber: 1g Sugars: 48g Protein: 5g

Ingredients

• Cake
• 1 cup unsalted butter
• 2 cups sugar
• 1 teaspoon salt
• 4 large eggs
• 2 teaspoons baking powder
• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 cup milk
• finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil
• Glaze
• 1/3 cup freshly squeezed lemon juice
• 3/4 cup sugar

Details

Servings 12
Preparation time 30mins
Cooking time 90mins

Preparation

Step 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.

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 center comes out clean.

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

TIPS
If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.


Want to make this recipe into 20 standard-size cupcakes? Line 20 wells of a couple of muffin pans with papers; grease the papers. Scoop the batter into the wells, using a slightly heaping 1/4 cup for each. Bake the cupcakes in a preheated 350°F oven for about 25 minutes, until a toothpick inserted into the center of one comes out clean. Put the glaze in a small bowl, and dip the top of each cake (poked with a toothpick or not) into the glaze repeatedly, until the glaze is used up