Extra Moist Lemon Bliss Cake
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
Directions:
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.
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1) Beat together the butter, sugar, and salt, first till combined, then till fluffy.
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2) Add the eggs one at a time, beating well after each addition.
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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.
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4) Spoon the batter into the prepared pan, smoothing the top with a spatula.
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5) Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
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6) While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside.
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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.
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8) Poke the hot cake all over with a cake tester or toothpick.
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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.
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10) Allow the cake to cool before slicing.
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