I like lemon. And lime and yuzu and orange, but very much lemon. Which is why I want to give a shout-out to King Arthur’s 2017 Recipe of the Year and my new favorite lemon cake. The hardest thing about it is prepping the pan. (After years of fighting with the challenges of Bundt pan topography, I opted to try this spray. Success!)
Click through to the recipe for details and step-by-step instructions. I record my version here for next week when I make this again culinary posterity.
Lemon Bliss Cake Recipe | King Arthur Baking
Ingredients
Cake
- 227g salted butter, room temperature
- 397g sugar
- 5.25g table salt
- 4 large eggs, room temperature
- 9.5g baking powder
- 360g all-purpose flour
- 227g milk, room temperature
- 3g lemon oil
Glaze
- 80g lemon juice
- 149g sugar
- 1/8t lemon oil (forgot to weigh this)
- a couple drops of Fiori di Sicilia
Icing (optional, the cake is good with or without it)
- 170g confectioners’ sugar, sifted
- pinch of table salt
- 42g lemon juice
Bake at 350F for 60 minutes.
* I bought the specialized ingredients at King Arthur so I’ve included those links, but you can find these items elsewhere. I do appreciate the fact that King Arthur is an employee-owned company with an extensive free recipe collection and a hotline for baking emergencies!
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J.R. Johnson 
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