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Meyer Lemon Bliss Cake

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Happy first day of Spring!! This perfect first day of Spring cake is a classic bundt cake and is one of our favorite cakes. It’s lovely and lemony and dense and so so good! The glaze soaks in to make this really wonderful tangy and extra-moist crumb plus we love the added icing, also tangy. This also freezes well. Just cut and wrap individual pieces for a quick piece of cake straight out of the freezer. Some might even say that it’s also good frozen, not that we know :-) If you don’t have Meyer lemons any lemon will do…..Enjoy!

Meyer Lemon Bliss Cake

 

Ingredients:

Cake –

1 cup (16 tbs.) unsalted butter, softened

2 cups sugar

1 teaspoon salt

4 large eggs

2 teaspoon baking powder

3 cups all-purpose flour

1 cup milk

3/4 teaspoon Lemon Oil

 

Glaze –

1/3 cup freshly squeezed lemon juice

3/4 cup sugar

 

Icing –

1 1/2 cups cup powdered sugar, sifted

pinch of salt

2 to 3 tablespoons freshly squeezed lemon juice

 

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Directions:

Preheat oven to 350 degrees F. Grease a 9 – to 10 cup capacity bundt-style pan.

Beat together the butter, sugar, and salt until combined, then fluffy and lightened in color

Add your eggs one at a time and beat well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat to recombine any residue. It tends to stick to bottom of bowl uncombined so make sure to scrape the bottom up too.

Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in lemon oil.

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

Bake the cake for 45 to 60 minutes, or until a cake tester inserted into the center comes out clean.

While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Heat over a medium heat stirring to dissolve the sugar. Set 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. After 5 minutes, carefully lift the pan off the cake. If the cake feels like it’s sticking, give it another 5 minutes or so, then very gently shake the pan back and forth to loosen.

Brush the glaze on the hot cake. Let it sink in them 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.

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