Joseph Campbell famously wrote: “Follow your bliss and the universe will open doors
where there were only walls.” Good advice but not always easy to do.
The bliss I’ve been following at the moment happens to be a cake, and it is a wonderful cake indeed. Moist. Lemony. Beautiful.
Recently, I came across this lemon bundt cake recipe on the King Arthur Flour Website. It is quite a good website if you are interested in baking. Here is the link: Lemon Bliss Bundt Cake
This delightful cake is King Arthur Flour’s 2017 recipe for the year. Since we are only at the end of March in 2017, they must be pretty confident to declare a recipe as the 2017 winner. (But I digress.)
Incidentally, I baked this in my new Nordic Ware bundt pan. The swirling pattern is especially pretty.
I usually have a modicum of self-control when it comes to eating cake. (OK. Maybe not cheesecake!) With this lemon cake, there were no times of the day when it wasn’t tantalizing; It was a breakfast cake, a cake that was perfect to share with neighbors over a hot cup of tea, an elegant but simple dessert cake, a middle-of-the-night guilty indulgence cake. You get the picture.
Bake this cake. It is sheer bliss.
Yields 1 Cake
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
- For the Cake
- 16 T. (1 Cup) unsalted butter (at room temperature)
- 2 C. granulated sugar
- 1 t. salt
- 4 large eggs (at room temperature)
- 2 t. baking powder
- 3 C. unbleached all-purpose flour
- 1 C. milk
- Finely grated rind of 2 medium lemons
- For the glaze
- 1/3 C. freshly squeezed lemon juice
- 3/4 C. granulated sugar
- For the icing
- 1 1/2 C. confectioners' sugar (sifted)
- pinch of salt
- 2-3 T. freshly squeezed lemon juice
- To Prepare the Cake: Preheat oven to 350 degrees F.
- Combine butter, sugar and salt and beat to combine. Continue beating until the butter mixture is fluffy and lightened in color.
- Add eggs (one at a time) and beat after you add each egg. Be sure to scrape the sides and the bottom of the bowl once you have added all the eggs.
- In a separate bowl, whisk baking powder into flour. Then, add the flour and the milk to the batter. (Add one third of the flour then one third of the milk until you have added all of those ingredients.) Continue to mix until everything is well combined. You should not have any lumps in your batter but it should look rough.
- Add grated lemon rind.
- Carefully grease and flour your bundt pan.(This is very important, particularly if you have a bundt/cake pan with an intricate design.) Pour batter into the prepared pan. Level the batter with a spatula.
- Bake the cake at 350 degrees F for 45 to 60 minutes. Insert a a cake tester or toothpick into the center of the cake to test for doneness.
- Remove the cake from the oven. Carefully run a knife around the edges of the pan to loosen the cake. Invert on a cooling rack.
- To prepare the glaze: Mix lemon juice and sugar together in a small pan. Heat briefly to combine and dissolve the sugar. Be careful just to get the mixture warm to maintain the fresh taste of the lemon juice. Brush this glaze over the cake while the cake is still hot. Don't apply glaze all at once. Let the glaze absorb into the cake before you add the next layer of glaze.
- To prepare the icing: Mix sugar and salt in a small bowl. Add 2-3 T. lemon juice and stir until you have a thick glaze that is just barely pourable. Drizzle the icing over the completely cool cake.