Lemon Bliss Cake: The Ultimate Recipe for Zesty Delight

When life hands you lemons, you make a cake so delicious it’ll brighten even the cloudiest of days. The Lemon Bliss Cake is an exquisite blend of moist, zesty cake topped with a creamy lemon frosting that will have you coming back for more. Whether you’re celebrating a special occasion or simply looking for a delightful treat, this recipe is here to serve. With its heavenly flavors and a beautiful presentation, it’s no wonder why this cake is a crowd-pleaser that leaves everyone craving a second slice.

Why Make This Recipe

• The refreshing lemon flavor adds a burst of sunshine to any gathering.
• The cake is surprisingly simple to make, even for novice bakers.
• This dessert is perfect for both summer barbecues and cozy winter gatherings, making it suitable all year round.

A Lemon Bliss Cake not only tastes great, but it also brings a certain joy to the table, making it a wonderful centerpiece for any occasion.

Easy Method for Lemon Bliss Cake

Baking a Lemon Bliss Cake may seem daunting, but with this straightforward guide, you’ll find it a breeze. Let’s dive into the step-by-step process that will take you from curious baker to lemony cake master in no time.

Ingredients

Before we start the baking adventure, let’s gather all the necessary components to ensure a smooth process. Here’s what you’ll need for this delightful Lemon Bliss Cake:

• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1/4 cup (60ml) freshly squeezed lemon juice
• 2 tablespoons lemon zest, finely grated
• 1/2 cup (100g) granulated sugar (for syrup)
• 1/2 cup (120ml) freshly squeezed lemon juice (for syrup)
• 8 ounces (226g) cream cheese, softened
• 1/2 cup (1 stick or 113g) unsalted butter, softened (for frosting)
• 3 cups (360g) powdered sugar, sifted
• 2 tablespoons freshly squeezed lemon juice (for frosting)
• 1 tablespoon lemon zest, finely grated (for frosting)
• 1/2 teaspoon vanilla extract (for frosting)

Directions

As we embark on this baking journey, follow these simple steps to create your very own Lemon Bliss Cake:

1. Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×13 inch baking pan ensures an easy release once baked, or you can use parchment paper to line the bottom with a little overhang for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later.
3. Next, take a large bowl (or a stand mixer) and cream together the softened unsalted butter and granulated sugar using medium speed until it becomes light and fluffy, usually around 3-5 minutes.
4. Incorporate the eggs one at a time, making sure to fully mix each egg into the batter before adding the next. Afterward, stir in the vanilla extract.
5. Now it’s time for a bit of multitasking! Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients. For a smoother batter, first add about one-third of the dry ingredients, mix briefly until just combined, then add half the buttermilk. Repeat this process with the next third of the dry mixture, the remaining buttermilk, and finally, the last third of the dry mixture, being careful not to overmix.
6. Stir in the 1/4 cup of freshly squeezed lemon juice and the 2 tablespoons of lemon zest until just combined.
7. Pour the beautiful batter into the prepared baking pan. Use a spatula to spread it evenly, then pop it into the preheated oven. Bake for about 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
8. Once baked, allow the cake to cool in the pan for 10-15 minutes. After this, carefully invert it onto a wire rack to cool completely.
9. While the cake is cooling, prepare the delicious lemon syrup. In a small saucepan, combine the 1/2 cup of granulated sugar and 1/2 cup of freshly squeezed lemon juice. Heat it over medium while stirring constantly until the sugar dissolves completely (this will take about 3-5 minutes).
10. When the cake is slightly cooled but still warm, use a wooden skewer or toothpick to poke holes all over the top of the cake. Slowly pour the warm lemon syrup evenly over the cake, allowing it to soak in.
11. Now it’s frosting time! In a large bowl (or stand mixer), beat together the softened cream cheese and the remaining softened butter until the mixture is smooth and creamy.
12. Gradually add the sifted powdered sugar, mixing on low speed until combined. Then, stir in the 2 tablespoons of lemon juice, lemon zest, and the 1/2 teaspoon of vanilla extract. Beat until fluffy and light, adjusting the taste by adding more lemon juice or zest if you desire extra zest.
13. Once your cake has cooled completely, spread the luscious lemon cream cheese frosting evenly over the top. For an elegant touch, consider garnishing it with additional lemon zest or thin lemon slices.
14. Finally, chill the cake in the refrigerator for at least 30 minutes before slicing and serving.

Storage Tips for Lemon Bliss Cake

To keep your Lemon Bliss Cake fresh and delightful, here are some handy storage tips:

• Room Temperature: If you plan to consume the cake within 1-2 days, it can be kept at room temperature in an airtight container away from direct sunlight.
• Refrigeration: For longer storage, refrigerate for up to 3-4 days at a temperature of around 40°F. Make sure it’s well covered to avoid drying out.
• Freezing: If you wish to savor your cake later, it can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.

Best Ways to Serve Lemon Bliss Cake

When it comes to enjoying your Lemon Bliss Cake, the presentation and pairing can elevate the experience:

• Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast to the zesty flavor.
• Fresh berries like strawberries and blueberries complement the sweetness of the cake while enhancing its visual appeal.
• A garnish of mint leaves not only looks lovely but adds a refreshing herbal note to the dessert.
• Consider serving it with a chilled glass of lemonade or iced tea to create a truly refreshing experience.

Tips to Make Lemon Bliss Cake

To ensure your Lemon Bliss Cake turns out perfectly every time, here are some invaluable suggestions:

• Use Room Temperature Ingredients: Allow your butter, eggs, and cream cheese to come to room temperature. This helps in achieving a smooth batter and frosting.
• Zest Wisely: Use a microplane for zesting your lemons to extract the oils without the bitterness of the pith.
• Test for Doneness: Since oven temperatures can vary, keep an eye on your cake and start checking for doneness a few minutes early to avoid overbaking.

Variations or Substitutions

While the traditional Lemon Bliss Cake is simply divine, you can also explore a few variations:

• Lemon Blueberry Bliss Cake: Add a cup of fresh or frozen blueberries to the batter for an exciting twist that adds bursts of flavor.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend to make this cake suitable for gluten-intolerant friends and family.

FAQs

Q: Can I make this cake in advance?

A: Absolutely! The flavors deepen over time, making it a joy to make ahead of time. Just follow the storage tips to keep it fresh.

Q: Can I use oil instead of butter?

A: While butter enhances flavor, you can use a light olive oil or vegetable oil if desired, keeping in mind the texture may differ slightly.

Q: How do I know when my cake is done baking?

A: Cake is usually done when a skewer inserted in the center comes out clean or with a few moist crumbs attached.

Q: Can I freeze this cake?

A: Yes! Wrap it tightly in plastic wrap and foil, and it can last in the freezer for up to 2 months.

Q: How can I make my cake even more moist?

A: Adding a little more buttermilk can enhance moisture, or consider drizzling more lemon syrup over the cake after it bakes.

As you embark on your baking journey, keep this guide close at hand to create a Lemon Bliss Cake that will leave your guests craving more. The tangy, sweet flavor combined with the creamy frosting is bound to make this delightful dessert a staple in your baking repertoire. Enjoy every zesty bite!

Lemon Bliss Cake

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• Author: admin
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

The Lemon Bliss Cake is a moist, zesty cake topped with a creamy lemon frosting, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1/4 cup (60ml) freshly squeezed lemon juice
• 2 tablespoons lemon zest, finely grated
• 1/2 cup (100g) granulated sugar (for syrup)
• 1/2 cup (120ml) freshly squeezed lemon juice (for syrup)
• 8 ounces (226g) cream cheese, softened
• 1/2 cup (1 stick or 113g) unsalted butter, softened (for frosting)
• 3 cups (360g) powdered sugar, sifted
• 2 tablespoons freshly squeezed lemon juice (for frosting)
• 1 tablespoon lemon zest, finely grated (for frosting)
• 1/2 teaspoon vanilla extract (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream together the softened butter and granulated sugar using a stand mixer or a large bowl until light and fluffy for about 3-5 minutes.
4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
5. Alternate adding the dry mixture and buttermilk, starting and finishing with dry ingredients, mixing until just combined.
6. Stir in lemon juice and lemon zest until combined.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a skewer comes out clean.
8. Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
9. While cooling, prepare the lemon syrup by combining sugar and lemon juice in a saucepan, heating until dissolved.
10. Poke holes in the warm cake and pour the lemon syrup over it.
11. For the frosting, beat together cream cheese and softened butter until smooth, then gradually add powdered sugar, lemon juice, lemon zest, and vanilla until fluffy.
12. Once the cake is cooled, spread the frosting on top and chill in the refrigerator for at least 30 minutes before serving.

Notes

Serve with whipped cream or berries for a delightful contrast to the cake.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 400mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

Keywords: lemon cake, zesty cake, dessert, baking, cake recipe