Lemon Bliss Cake

Lemon Bliss Cake

Author: Chef Elsa Prep Time: 15 min
Cook Time: 35 min Total Time: 50 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

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

Ingredients

  • 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

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