Lemon Bundt cake: our 2017 Recipe of the Year


Hear ye, hear ye! The King Arthur Flour Company hereby declares 2017 the Year of the Bundt. With the introduction of Bundt pans in Minnesota over 70 years ago, Bundt cake is as all-American as apple pie, and much more versatile. From birthdays to anniversaries, job promotions to graduations, we celebrate with cake. And over the course of the next 12 months, we’ll share with you some of our favorite Bundt cakes — beginning with this classic lemon Bundt cake.

As the sun rises on a brand new year, we’re proud to announce our choice for 2017 Recipe of the Year: Lemon Bliss Cake, a Bundt cake that combines rich flavor and wonderfully moist texture with total ease of preparation. Simplicity itself, this cake is equally at home packed for a picnic or ensconced in the place of honor at an elegant dinner. 

Start the #yearofthebundt off right — with this simple yet elegant lemon cake. Click To Tweet

While vanilla and chocolate rule American taste buds, lemon is right behind. With its sassy citrus tang and sunny color, lemon is an obvious choice to brighten cold winter days. Next time you’re planning a celebration, think of this cake: we guarantee, it’ll be the life of the party!

Lemon Bliss Cake

Preheat the oven to 350°F.

Gather your ingredients:

16 tablespoons (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
1 teaspoon salt
4 large eggs, at room temperature
2 teaspoons baking powder
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup milk, whole milk preferred
finely grated rind of 2 medium lemons OR 3/4 teaspoon lemon oil

Want to make this cake gluten-free? Substitute our gluten-free Measure for Measure Flour, 1:1, for the all-purpose flour in the recipe; no other ingredient adjustments are necessary.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

Beat together the butter, sugar, and salt, first until combined, then until fluffy and lightened in color. For a visual of what this process should look like, see our video, how to cream butter and sugar.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat briefly to recombine any residue.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

Measure the flour by gently spooning it into a cup, then sweeping off any excess. Whisk the baking powder into the flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. The batter may look slightly curdled when you add the milk. That’s OK; it’ll smooth out as you add the flour.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

Mix until everything is well combined; the batter may look a bit rough, but shouldn’t have any large lumps.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

Stir in the grated lemon rind or lemon oil.

Thoroughly grease a 10- to 12-cup Bundt pan, making sure to coat all the pan’s nooks and crannies. If your pan is more intricate than most, it’s worth it to take the time to melt shortening, and spread it over the pan’s interior surface with a pastry brush.

Why didn’t we prepare the pan before we started, same time as we started preheating the oven? Because here in the test kitchen we’ve found that non-stick Bundt pans can “shed” non-stick pan spray, letting it puddle in the bottom of the pan — particularly if the pan itself is non-stick. Preparing the pan just before using it keeps the non-stick spray right where it belongs: between pan and batter.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Tip: If you don’t have a long enough toothpick to reach the center of the cake, use a piece of uncooked spaghetti. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes. A cake baked with gluten-free Measure for Measure flour will bake a bit more slowly; give it the full 60 minutes.

While the cake is baking, make the glaze:

1/3 cup freshly squeezed lemon juice; the juice of about 1 1/2 juicy lemons
3/4 cup granulated sugar

Stir together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave just until very warm, but not uncomfortably hot — less than 1 minute should do it. Set the glaze aside.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. But if the cake still feels like it’s sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

Allow the cake to cool completely before icing and serving.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

To make the icing:

1 1/2 cups confectioners’ sugar, sifted
pinch of salt
2 to 3 tablespoons freshly squeezed lemon juice

Mix the sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that’s just barely pourable.

How-To-Make-Lemon-Bundt-Cake via @kingarthurflour

Drizzle it artfully over the completely cool cake.

You can store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.

Lemon-Bundt-Cake via @kingarthurflour

Does cake get any better than this?

Maybe! Join us next month for one of our favorite chocolate Bundt cakes — just in time for Valentine’s Day.

Baking gluten-free?

Want to make this cake gluten-free? Our Gluten-Free Measure for Measure Flour makes it easy to make many of your favorite traditional recipes (like this one) gluten-free. Simply substitute Measure for Measure flour 1:1 for the flour in this recipe; no additional ingredients or other changes are necessary.

High-altitude adjustments

If you’re up in the mountains, you may want to adjust this recipe for optimal results. See our high-altitude baking tips.

Thanks to fellow employee-owner Julia Reed for the baking photos in this post.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. SARAH JO GOOD

    HAPPY NEW YEAR YOU WONDERFUL PEOPLES AT
    KING ARTHUR FLOUR! YOU ARE ALL WONDERFUL
    AND YOUR PRODUCTS ARE AWESOME.HAVE. A GREAT
    AND PROSPEROUS NEW YEAR.MANY BLESSINGS TO
    EACH AND EVERYONE OF YOU.
    SARAH JO GOOD……..CALIFORNIA❤️😎❤️

    Reply
  2. Beverly, Retired pastry chef

    This old recipe for 1-2-3-4 cake is your best of 2016? You can do better.
    This cake has no buttermilk or sour cream, which are ingredients that I consider essential with sweet baked goods, whether muffins or cakes. If I read a recipe which does not contain either buttermilk or sour cream, I pass it by for a better recipe.
    For yeasted recipes, potato starch or flour is my key essential ingredient. For Cinnamon Rolls that stay fresh and soft even the next day, potato is key. If a recipe for yeast breads contains both potato and sour cream (or buttermilk), I’ll try THAT recipe in a heartbeat!

    Reply
    1. Stephanie C

      Beverly, you may be a retired pastry chef but you have much to learn about good manners. If a recipe isn’t to your liking– move on to something else. There is no need to comment on what you think is “essential”. One would think that a retired pastry chef would be skilled at making substitutions using buttermilk or sour cream. I look forward to making this cake for my mother’s 85th birthday later this month. Even without buttermilk or sour cream I’m sure she will love this cake. Not every recipe needs to be a grand production, sometimes easy & simple is the best.

    2. Chef Doug Allen

      Old formulas work today as they always have to be sure but proper execution of the techniques are essential to success and KA is one of my go-to sources for ideas and recipes.
      I will have to admit that when our bakery was open we used many of the recipes here old and new and then scaled up to larger volume as needed. And now teaching high school students I love using these tested formulas as well.
      Love the video and blog info with attention to detail such as exactly what does creaming look like. In my teaching students young and old it is surprising how many people just have never been taught the correct terminology and techniques.
      Thanks King Arthur for even going back to a good basic item like this lemon bundt cake and making me drool over the thought of that lemony cake and glaze!

    3. Yvanne

      Hi Beverly. Would you please share your recipe for cinnabon rolls? I’m on a questate for a recipe that stays fresh and soft if the rolls aren’t all consumed immediately. Thanks!

    4. The Baker's Hotline

      Yvanne, if you’re looking for a cinnamon bun recipe that has potato flour in it to help keep it soft and tender for longer, we have just the recipe for you. Check out our cinnamon roll recipe, and see what you think! Kye@KAF

    5. Sondra Raines Brooks

      With all due respect, Beverly, other recipes are not the point here. The subject at hand is the Lemon Bliss Bundt and, let me tell you, it is WONDERFUL! My hubby says it’s one of the top five baking creations I’ve ever tried out on him. A real keeper. Thank you, KAF. You guys are the best.

    6. Lynn

      Thank goodness it does not have buttermilk or sour cream. Thank goodness it does not contain potato or any other nightshade. Thank goodness it has a gluten-free option. Might not be good enough for the goose, but it is delightful for the gander.

    7. Stripes

      After reading your comments about the lack of buttermilk or sour cream causing dryness I went ahead and made the recipe as it is anyway. As it turns out you are 100% correct. By the next day the cake was heavy and dry. It was fun to try but I will not repeat this recipe nor pass it along. I am more then a bit surprised that this recipe was chosen as a recipe of the year.

    8. The Baker's Hotline

      We’re surprised to hear about your results of this much-loved recipe, but thank you for sharing your experience. Often times cake turn out dry if too much flour is added, which often happens if flour is scooped directly from the bag of flour. To ensure you’re using the right amount, we recommend either measuring your flour by weight using a scale, or fluffing and sprinkling the flour gently into your measuring cup one spoonful at a time before leveling off with a knife. This will help you measure light cups of flour that weigh about 4 1/4 ounces per cup, and should also help give you a more moist cake. We hope this helps with your cake baking going forward! Kye@KAF

    1. PJ Hamel , post author

      Sure, Leah, you’ll see the directions for cupcakes in the “baker’s tips” at the end of the recipe. Enjoy! PJH

    1. The Baker's Hotline

      Pam, you can reduce the sugar in the cake batter by 25% and still get relatively good results; you can also skip the glaze and icing and instead simply grate some fresh lemon zest over the top for a further reduction in sugar. If you replace half of the butter with apple sauce, the cake will like rise a bit less and may not be quite as tender, but you’re welcome to give it a shot! Kye@KAF

  3. Kelly

    I agree with you bundt choice! I love bundts and I don’t think it can get any better than lemon this time of year. I will make this recipe next week for a going away party – thank you!

    Reply
  4. Edward Knight

    This is actually a recipe developed by the daughter of Maida Heatter, a famous restaurateur and pastry chef back in the middle sixtys. The recipe as originally created is called the East 62nd Street Lemon Cake. This cake recipe was shared with and served by many of the who’s who in New York City. The recipe may found in the copyrighted 1965 – 1974 book “Maida Heater’s Book of Great Desserts” page 115.

    Reply
    1. The Baker's Hotline

      Good eye, Edward! As the headnotes in the recipe say, we’re thankful to Maida Heatter (and her daughter) for their original East 62nd St. Lemon Cake recipe, which many of us have loved over the years. We’ve added a few tweaks of our own, but are always happy to credit her with the original. Mollie@KAF

    2. erica

      I don’t know what “tweaks” you added except for increasing the amount of salt and not sifting the flour before and with the baking powder and salt. Other than that, the recipe is exactly the same. I made this on Saturday in a loaf pan instead of a bundt pan and it is delicious even without your icing. I have all of Maida Heatter’s books and have never been disappointed with a single recipe I’ve made over the past 30 years. They are staples of my kitchen.

  5. Susan

    This is indeed an excellent cake – I have been making it for years, with the addition of 2 T of poppy seeds and without the glaze. For some reason, the original instructions (which came from a friend in England) said to make this cake in the food processor, and this is one of the very few cakes I make that way. I make it in 2 loaf pans. This is the cake that most often is requested by my college students in care packages. It is perfect for mailing as it lasts and gets better over time. It also freezes perfectly. Great to see this recipe will continue to be enjoyed throughout 2017! Thanks, PJ!

    Reply
    1. Sharon Karpinski

      Thanks for the hint about the food processor. Do you combine the ingredients in the same order? And–can anybody supply appropriate instructions for baking this cake at 5,000 feet. I’ve had dubious results in the past with pound cakes at this altitude.

      I’m with Beverly on the sour cream/buttermilk routine. Either ingredient makes a better cake than plain milk. I’m not a retired pastry chef but I have been baking for 60 years now…..

    2. The Baker's Hotline

      Sharon, we know that baking at high altitude can definitely be a challenge, and while we aren’t able to provide tested adjustments for all of our recipes, we do have a very handy guide to help you think through what changes you may want to make. Hope this helps make for a happier baking experience with this cake! Mollie@KAF

    3. Laura

      Susan, how do you ship this cake after the icing has been applied to the cake? Specifically, how do you seal it & package it for shipment? Also, do you place it on a cake board? Thank you!! I’m excited to try this recipe.

    1. The Baker's Hotline

      Sure thing, Renee. Consider adding 3 tablespoons of extra flour to account for the lower protein content of cake flour; this will ensure you get a perfect rise and tender texture in the final cake. Happy baking! Kye@KAF

  6. Deb

    This is my favorite KAF cake! I’ve been making it for a while – in fact, I printed my copy (now quite butter-stained) on 12/21/2008, back when the cake had only a glaze and no icing. I really like it that way, but in the spirit of “old dogs and new tricks,” maybe I’ll give this recipe a try!

    Reply
  7. Suzanne R.

    What a morning! I made this recipe twice: once with lemons (zest, no lemon oil), and then once with oranges (again, just zest). And I divided each batch into 2 loaf pans – baked at 350 for about 50 minutes, then glazed as directed. Beautiful! I have 4 lovely loaves, each with a shiny top. Thanks, King Arthur Flour – here’s to a happy and healthy 2017! Cheers!

    Reply
    1. Linda

      What size loaf pans did you use? Love the idea of using oranges, as they are so good now. Thanks for your response! Happy baking, Linda

    2. Suzanne R.

      Hi, Linda –

      I used the KAF 8 1/2″ by 4 1/2″ loaf pans – buttered and floured, batter divided evenly. And I only used the glaze – no additional icing. Both – the lemon and the orange – were fresh-tasting and perfect with tea! – Suzanne

    1. The Baker's Hotline

      Kathy, if you’re asking about preserved lemon, we don’t recommend using it in place of the fresh lemon zest in this recipe. You can use European Lemon Zest if you want to use a convenient product you can keep on hand, otherwise it’s best to use Lemon Oil. Anything else (candied lemon peel, preserved, etc.) won’t give you the zip of fresh flavor you’re looking for. Kye@KAF

  8. Peggy

    Love your recipes,only drawback to much sugar in this cake no dibetic could
    have this do you have any dibetic recipes would like to make it tks

    Reply
    1. The Baker's Hotline

      We appreciate the challenge of baking for a diabetic diet, Peggy, and we’re happy to play what role we can in helping you bake treats that are both delicious and right for you. We aren’t able to make specific dietary recommendations ourselves, or label recipes as “diabetic friendly”, so we recommend starting with a conversation with your doctor or nutritionist about which KAF recipes or products might be a good fit for your dietary needs. To help in this, we make full nutritional information available for many of our recipes online. When viewing a recipe on our site, click on the link that says “nutrition information” in the “At a Glance” section. Here you’ll be able to see total sugars, carbohydrates, calories, and more.

      Additionally, you may find useful recipes provided by the American Diabetic Association on their website: as well from other sources we’ve come across in our travels, like Diabetic Gourmet and Diabetic Lifestyle. Best of luck and happy baking! Mollie@KAF

    2. James Wilkins

      Not only can Diebetics eat this cake, I am one by the way, they can eat it the way KAF’s recipe calls to bake it! If you’ve been a Diebetics very long you know the amount you eat is essential! All nutritional values are listed including carb so you only need to figure the amount you can safely eat

  9. Lyla

    I want to bake this in the six small bundt pan pan. Would I use the same temperature and just shorten the time? I love lemon and am looking forward to making this recipe!

    Reply
    1. The Baker's Hotline

      Lyla, we’d recommend baking at the same temp (350°) for 20-25 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Happy baking! Mollie@KAF

  10. nancy marshall

    The recipe looks great, but I would like to make it in 2 loaf pans. What is your guidance re: cooking time and temperature. Also, I would prefer not to use whole milk – is 2% OK? Or even skim milk?

    Happy New Year and thanks for the lovely recipes!

    Reply
    1. The Baker's Hotline

      Nancy, while whole milk is optimal because of the added fat (and therefore tenderness) it brings, 2% or skim can be used as well. This recipe could make either two smaller 8.5″x4.5″ loaves or one larger 9″x5″ loaf, either of which can bake at the same temp of 350°. Expect your bake time to be closer to 55-70 minutes, soand keep a close eye on it starting at 50 minutes. You’ll know it’s done when a cake tester or toothpick inserted into the center comes out clean. Mollie@KAF

  11. Lindy D.

    Can you give the recipe in grams? Weighing ingredients is much more accurate and allows for consistency (can you tell I’m primarily a bread baker?) Thanks.

    Reply
    1. The Baker's Hotline

      Good news, Lindy! When you link to the recipe page itself from the top of the article, you’ll see that we offer the option to view all measurements in volume, ounces or grams. Hope this helps! Mollie@KAF

  12. Laurie

    I’ve made this as a layer cake, filled it with this blog’s microwave lemon curd, and topped it with a whipped cream/lemon curd frosting. It was spectacular!

    Reply
  13. Helen Prickett

    This cake sound wonderful, but what temp do you cook it? 350o- Thanks and looking forward to letting you know how good it was. Thanks

    Reply
    1. The Baker's Hotline

      You got it, Helen – 350°! You’ll see that mentioned at the top of the blog article and also in the linked recipe page itself. Enjoy! Mollie@KAF

  14. Kayleigh

    It is CRAZY that this recipe was posted the same day I was searching for a lemon bundt cake recipe to put my new KA stand mixer to use, and to use some beautiful Meyer lemons that just came into the market!

    I made one modification to this recipe–really, an addition–I added a lemon curd swirl throughout the cake, because I had some homemade Meyer lemon curd I wanted to use. So I merely poured in about half the batter, swirled some lemon curd in almost as a layer but still so that it would be “sealed” into the cake, and poured in the rest of the batter. I also used a little bit of champagne in the icing, because I had some leftover of that as well, and I felt like being decadent.

    I did have to increase the lemon flavoring, and ended up using a bit of lemon extract just to bring the lemon flavor through a bit more.

    This cake is delicious. My husband is a HUGE fan of lemon cakes, usually just the ones from bakeries/stores since I’ve never had a big hit, and he said this was “perfect.” I said, “Perfect for homemade, or perfect-perfect?” And he said it was just like anything he’s gotten out somewhere before. That’s a good thing!! I’ll be coming back to this recipe if I want to make lemon cake some other time.

    Reply
  15. Marci

    This is the best part of this post. I’ve always wondered how to prepare the pan. I love my bundt cakes but have never had a way to solve this problem. Thank you:

    “Thoroughly grease a 10- to 12-cup Bundt pan, making sure to coat all the pan’s nooks and crannies. If your pan is more intricate than most, it’s worth it to take the time to melt shortening, and spread it over the pan’s interior surface with a pastry brush.

    Why didn’t we prepare the pan before we started, same time as we started preheating the oven? Because here in the test kitchen we’ve found that non-stick Bundt pans can “shed” non-stick pan spray, letting it puddle in the bottom of the pan — particularly if the pan itself is non-stick. Preparing the pan just before using it keeps the non-stick spray right where it belongs: between pan and batter.”

    Reply
    1. Edward Knight

      I am a Pastry Chef in Jacksonville, Fl; received my training at Le Cordon Bleu London where we were taught to dust pans with very fine bread crumbs after greasing. I use Panko Bread Crumbs finely ground in a food processor. Cakes never stick using this method. I have been baking this East 62nd St Lemon Cake since 1972. Our restaurant customers love it and complain when it is not on the menu.

    1. The Baker's Hotline

      We haven’t tested that substitution, Suzy, so we can’t guarantee it. If you decide to give it a try, we hope you’ll share your results with us. Mollie@KAF

    2. Edward Knight

      I have used Buttermilk with no soda. The cake takes on a slightly more dense texture than when using whole milk. I prefer, as do our customers, the cake as originally designed. I will say oven temperature is very important with this cake. Use a good oven monitoring thermometer such as a Thermoworks ChefAlarm oven thermometer/timer to insure accurate temp.

  16. Susan

    Sharon Karpinski asked about whether the ingredients are combined in the same order when I use the food processor to make this cake. My answer is that yes, I do add the ingredients in the same order so that everything gets well combined, except that I add all of the eggs at once. Of course the food processor doesn’t cream butter and sugar together like the mixer does, but the loaf cakes made in the food processor rise nicely and have a lovely texture. I think that this recipe might be close to fool proof!

    Reply
  17. Regina

    Is the bundt pan you used 10-12 cup capacity the actual capacity of the batter?
    I’m just trying to figure out what pan to use, I was reading how to measure the bundt pan capacity in another one of your articles. Is the bundt pan you used available on your website?

    Reply
    1. The Baker's Hotline

      Thanks for checking, Regina. We’re using a standard Bundt pan with a 10-12 cup capacity. As you note, and as we mention in one of our other blog articles, “this is the amount of liquid the pan will hold, right up to its rim…which is different than bakeable capacity, which is the amount of cake batter the pan can hold and bake, without the batter overflowing the pan as it rises. So while your Bundt pan size/capacity may be 10 cups, it’s bakeable capacity is more like 6 cups.” The pan we used for this recipe can indeed be found right on our site, though any Bundt of the same size will work. Hope this helps! Mollie@KAF

  18. Louise

    I make this cake, dusted with confectioner’s sugar and minus the frosting, in the blossom cake pan sold by KAF. It’s both lovely and delicious and makes a special occasion really special.

    Reply
    1. PJ Hamel , post author

      Thanks for sharing your success here, Louise — I’ll bet that blossom pan made a lovely cake! PJH

  19. Sadia Adams

    I want to make the cake today for a dinner party in February. I need to know two things…1-should I glaze it today or when I throw it and 2-the best way to throw it so it comes out fresh.

    Reply
    1. The Baker's Hotline

      Sadia, you can glaze the cake while it’s still warm before freezing, but you’ll want to top it off with the icing shortly before serving. Be sure to let the cake cool completely before wrapping tightly in plastic wrap and then foil. To thaw, let it rest in the fridge overnight and then sit at room temperature for a few hours before icing. Enjoy! Kye@KAF

  20. Christopher Williamson

    Happy New Year everyone at KA

    Thanks for the recipe…. But, please, may we have the ingredients by weight… We don’t do cups or sticks without having to use different conversion tables) and that can put off doing it.
    When I bake I like to do even the liquids by weight… In grams… It’s so much more accurate.

    Thanks

    Keep up the good work

    Regards

    Chris

    Reply
    1. The Baker's Hotline

      Chris, you may be happy to hear that almost all of our recipes (including this one) can be displayed by weight. Simply click on the “ounces” or “grams” button below the ingredients header to convert to weight when viewing the recipe. We hope that helps! Kye@KAF

    2. The Baker's Hotline

      Chris, we aren’t able to offer those options at this time, but there are a number of online tools for converting Fahrenheit to Celsius that you can find with a quick google search like this one. Best of luck and happy baking! Mollie@KAF

    1. The Baker's Hotline

      If you use a springform pan, you’ll want to make sure the seal between the bottom and sides is very tight to prevent any batter from leaking through. (This is usually less of a concern with cheesecake recipes that include a crust.) The pan will also need to be at least 9″ wide and 2 1/2″ to 3″ deep to prevent the batter from overflowing. Check for doneness by inserting a toothpick into the center; when it comes out clean, it’s done. Happy baking! Kye@KAF

    2. Margy

      When I use a springform to bake anything, I always use a double layer of heavy duty aluminum foil to cover the base, crimping and sealing it very tightly. That helps to minimize leaking.

  21. Diane

    Good morning KA. I’m snowed in, so thought I might try this recipe. My dilemma is milk. I have to use Almond milk due to a dairy allergy. Already use a wonderful substitute butter, so please advise me on this recipe issue. My hubby loves anything 🍋. Happy New Year 🎆

    Reply
    1. The Baker's Hotline

      Diane, what a wonderful way to brighten your snow day! You can use 1 cup of unsweetened almond milk in place of the whole milk in this recipe. It will work wonderfully! Kye@KAF

    2. Carla

      I have friends who are dairy sensitive, and have often found full-fat coconut milk, such as sold in a can, not a carton (Beware of the sulfites – another common allergen – in many brands.) to be more satisfactory than ‘thin’ vegetable source milks like almond, soy, oat or rice. I’m thinking it adds richness from the fat content like butter or half-and-half would. Lemon-coconut flavors pair nicely. A tablespoon of palm oil might accomplish the same thing, but be aware it has a faint carroty taste (also okay with lemon) and adds yellowish to orangey color, depending how much is used. I know some people are currently skeptical of the health effects of palm oil, and for that I suggest perusing a few naturopathic doctors’ vids on Youtube. It’s not a hydrogenated fat, in any case.

  22. Paula B.

    Making this for the next special occasion – which might be getting the driveway plowed out! So excited that the iconic bundt cake is getting some well deserved recognition. I have such happy memories of these extra special treats from my youth back in the late sixties and early seventies. After which these cakes seem to have gone out of fashion. Glad, too, that this is a lemon cake, always a sure-fire pleaser in my book. The glaze/icing combo leaves me drooling. Thanks for the “Year of”, looking forward to a lot of cake baking and yummy recipes.

    Reply
  23. Diane Brunet

    I don’t buy unsalted butter so do I just add 1/2 tsp of salt? Nothing worse than either too much or too little salt to ruin a recipe. Also, this doesn’t call for lemon juice, only the rind. Is this cake only slightly lemony? Can I add lemon juice as well? If so, how much can I add to not disrupt the consistency? Thanks so much 😊

    Reply
    1. The Baker's Hotline

      Exactly right, Diane. Salted butter usually has about 1/4 teaspoon of salt per stick, so you can reduce the salt to 1/2 teaspoon if you use salted butter. This cake has a robust lemon flavor, but if you really would like to add the juice of the lemons you zest, you can use the lemon juice in place of some of the milk in the recipe (up to 1/4 cup). Happy baking! Kye@KAF

  24. Randi Marshall

    This sounds wonderful. Question though. I do not have lemon oil, or fresh lemons. Can I use bottled lemon juice and if so how much?

    Reply
    1. The Baker's Hotline

      Randi, you can substitute up to 1/4 cup of lemon juice for the milk if you like (and then use 3/4 cup of milk instead of a full cup). Enjoy! Kye@KAF

  25. Kelly

    Just wanted to let you know that when I grease a hundt pan, I do it prior to baking the recipe, then stick the bundt pan in the freezer until the batter is ready. I found that this way it stays in all the crevices and the cake releases easily when done.

    Reply
  26. Marna B

    As always, delicious. This is an old standby, tried and true. The tart glaze is the key. I like to prepare the glaze, remove the cake from the pan, pour the glaze into the pan then replace the cake. It soaks into the warm cake better! I also usually beat a little butter into the icing for a softer finish. Thanks KAF for reminding me to make this again!
    Since there are only 2 of us at home, I bake as two 1/2 size bundt pans so that there is one to share with someone else. Just adjust the baking time.

    Reply
  27. Barbara's Kitchen

    I bake for a group on Friday nights and made 4 of these, using 3 tube cake pans as I only have on bundt pan. All were a huge success. The fresh lemon flavor is wonderful. I will definitely make this again and again.

    Reply
  28. Janet

    I made this two says ago using skim milk as that’s all we keep in the house. I guess it could have been better, but tasted fine and my husband raved about it. I just read the note about almond milk, which I use all the time. Will try it next time!

    Reply
  29. Linda

    I baked this last week and will make it over and over again. Beautiful texture and taste and so easy to make. Love it.

    Reply
  30. Robin Brady

    My son requested a lemon cake for his birthday. I had everything I needed but fresh lemons. I decided that the Lemon Powder from King Arthur was a worthy substitute and exchanged it for the lemon in each step of the cake.
    I used one tablespoon in the batter and another in the glaze and frosting.
    Lemony goodness.

    Reply
  31. Lyn

    Sounds so yummy! Can I bake this in muffin cups? How about as mini muffins? Diabetic here, so small portions best. Timing too. Thanks!

    Reply
    1. The Baker's Hotline

      You sure can, Lyn! Pop on over to the recipe page and check out one of the “Tips from our bakers” about baking this recipe as 20 cupcakes. While we haven’t made it as mini-muffins ourselves, we’d estimate they’d take 9-13 minutes in a 350 oven. A toothpick should come out clean when these are done at any size. Mollie@KAF

  32. Pauline Wan, Singapore

    Hi KAF, I am excited as this recipe gives me an opportunity to take out my bundt pan collection. I would like to try baking this recipe firstly in two six cup bundt pans then in a six-cup bundlette pans. Can you advise me on the baking time please? Thank you!

    Reply
    1. The Baker's Hotline

      We’re happy to provide a little inspiration for using such a fun collection, Pauline! In a 350° oven, we’d estimate 30-35 minutes for the 6-cup Bundt pans and 20-25 minutes for the Bundlettes. At any size you’ll know they’re done when a toothpick comes out clean. Mollie@KAF

  33. WileyP

    We just love lemon cakes, cheesecakes, muffins, cupcakes and cookies around here. Since I often provide a treat for the weekly Sapello Women’s Art League that meets at my sister’s place, I thought this might be just the right thing for them. As always, I followed the recipe exactly. What a disappointment it was to open the oven door after 50 minutes to find the cake had risen and browned as expected, but had already collapsed as well. What types of problems will typically collapse a cake before it’s even out of the oven?

    Reply
    1. The Baker's Hotline

      What a disappointment indeed, Wiley! There are a number of reasons your cake might fall flat in the oven, including using too much leavener (any chance you happened to use baking soda rather baking powder?), opening the oven or jostling the cake early on during the bake. Over or under-beating can also sometimes cause a cake to fall. We’d encourage you to give our free Baker’s Hotline a call at 855-371-BAKE so we can help troubleshoot more directly and get you back on the road to happy cake baking. Mollie@KAF

  34. Margy

    I have a supply of your lemon juice powder that I am always looking to use in recipes. Any way it can be used in this one?

    Reply
    1. The Baker's Hotline

      Margy, you may find that you want to have fresh lemons on hand anyways for the zest used in the cake, but Lemon Juice Fruit Powder can be used in place of the fresh lemon juice in the glaze and icing per the instructions on the package: briskly stir 1 teaspoon of juice powder into 2 tablespoons of water to replace 2 tablespoons of fresh lemon juice. Hope this helps! Mollie@KAF

  35. Kazumi Edwards

    Made this cake 3 times (in 3 days) and my family loves it! I used half of a cup of milk and half of buttermilk, and the cake turned out amazing. My third one will receive a cream cheese lemon icing for a friend’s birthday tomorrow. Thank you for sharing such an amazing recipe.

    Reply
    1. PJ Hamel , post author

      Kazumi, good idea subbing buttermilk for part of the milk; I’m sure that adds an extra layer of flavor and tenderness. Thanks for sharing! PJH

  36. Lisa

    If I don’t want to glaze the cake, but want maximum lemon flavor, can I add the lemon juice (from the glaze) to the cake batter, or sub it for part of the milk?

    Reply
    1. PJ Hamel , post author

      Lisa, we tried adding lemon juice to the batter, and it simply got lost, not adding nearly the punch that it did in the glaze. You might try increasing lemon flavor with additional lemon zest in the batter, but glazing the cake is pretty key to its lemon flavor. Omit the icing, for sure; it’s pretty and adds some flavor, but the glaze adds a lot more, so if you can possibly bring yourself to glaze the cake, we highly recommend it. One other possible solution is adding lemon oil to the batter, as noted in the instructions. Good luck – PJH

    2. Margy

      If you don’t want a frosting-like glaze, you can brush it with the lemon/granulated sugar glaze from the KAF lemon glazed poundcake recipe. It adds an extra punch of lemon flavor without being frosting-like.

    3. The Baker's Hotline

      Margy, the glaze in this recipe is pretty much the same, there’s just more of it. The icing is another step entirely that can be left out if preferred. Mollie@KAF

    4. Lisa

      Thanks! I bake a lot, and have noticed that the majority of lemon cake recipes I’ve seen call for a similar glaze. I’m really just trying to keep the sugar at a minimum, since we like to have a little treat after dinner, and enjoy things that are a bit tart. I’ll have to try using the lemon oil, next time. For now I’ll just cut the sugar in the batter back by 25%, to offset that in the glaze.
      By the way, my mom used to make a pound cake recipe, for showers, from “The Joy of Cooking,” that had you divide the batter into thirds, coloring each either green, pink, or yellow, and then arranging the slices on a platter. I’m sure you could do that with this cake, for a pretty party presentation.

  37. Rosemary Perkins

    This is an identical recipe to one that has been popular in the UK for many years, called Lemon Drizzle Cake. It is usually made in half these quantities in a loaf pan, with the glaze but without the frosting.
    It does look wonderful your way in a bundt pan, and the addition of the frosting makes it even more sensational. It is not surprising this recipe appears in many places, it is a gorgeous ‘keeper’ and your way of preparing it adds even more refinement.

    Reply
  38. Regina

    OMG! KAF bakers you are amazing! I made this cake with Measure for Measure flour and it was fabulous! My coworkers raved about it! It was moist, lemony and oh so delicious. Thank you thank you so very much for Measure for Measure flour. You have changed my life. I am a novice baker but can assure you I will be trying more and more of your recipes with this flour. My whole house smelled of wonderful lemon.

    Reply
  39. Regina

    Just another note about getting the cake out of the pan. I did grease the pan very well, but being a novice baker was unsure it was going to totally come out of the pan and wanting to bring this to work I wanted it to be perfect. I read on another baking blog loosen the edges of the pan with a knife and then wrap your bundt pan in a wet towel. Oh my! The cake slipped out so fast it scared me lol! I almost dropped it off of the cooling rack!

    Reply
    1. Regina

      I wrapped the wet towel around the pan, it sizzled, and I just flipped I over and it came right out.

  40. Veronica

    Would like to make this in the small loaf pans usually get 3 out of a bundt recipe. Like to share with my neighbour. Would 25 to 35 minutes work for this recipe. Sounds wonderful. Thanks.

    Reply
    1. The Baker's Hotline

      The baking time will depend on the size of your loaf pans. If they’re half-loaf size, they will probably take 35-40 minutes to bake. It’s best to use your senses to tell you when the cake is done: it will smell aromatic, look golden brown on the top, the sides of the cake will pull away from the pan, and a toothpick inserted into the center will come out clean. Good luck! Kye@KAF

  41. Barbara

    My husband worked in a bakery over 60 years ago and told me about the baker using a combination of shortening and flour to grease the pans. Finally found a recipe that uses equal amounts of shortening, vegetable oil, and flour. Brush it on all my pans and especially bundt pans, have to be careful that the baked goods don’t fall out! I am surprised that King Arthur hasn’t offered that suggestion or are you professionals keeping secrets from us? ;o) Thank you for your great website. It is my go to place for baking.

    Reply
    1. The Baker's Hotline

      We like to consider ourselves home bakers, just like you Barbara! We promise to pass on all the tips and tricks that turn out well for us in the test kitchen. We’ve found that brushing the pan with melted vegetable shortening with a pastry brush tends to work well. Dusting the inside with sugar or flour provides an additional level of non-stick insurance. But if your shortening/flour mixture works well for you, that’s great news! Kye@KAF

    2. Barbara

      I was hoping that the bakers at King Arthur might experiment with this “recipe” instead of being dismissive of this idea. It keeps well in the refrigerator, can be made in small quantities, so it is perfect for the home baker. You experiment with all other kinds of ideas.

    3. The Baker's Hotline

      Barbara, we’re sorry if our response came off as dismissive–we didn’t mean it that way, and we are certainly not trying to keep secrets. While we haven’t written about this kind of homemade pan release (also sometimes referred to as “goop” or “miracle pan release”), we have heard from many bakers, including several who work here on our Baker’s Hotline, that it can work wonders! Thanks for bringing it back to our attention and for requesting that we experiment with it–we’ll be sure to pass the suggestion along for future consideration. In the meantime, we hope you’ll continue to find baking joy with the other content on our site. Mollie@KAF

  42. Carla

    Lemon??? You have my attention! I got a Microplane for Christmas :-). I have several questions…
    1) Do Meyer Lemons have the same effect as zest from conventional, pale lemons? The juice sure tastes different!
    2) Is there a guideline for using the stevia based baking blends (measures like sugar) to replace sugar? I have noticed it lacks browning/carmelizing ability, so cookies are disappointing with 100% substitution of the Blend. I’m not diabetic, just trying to lower overall sugar consumption.
    3) HOW do I get the bundt pan to release, please? Is there a video showing how you managed to run a knife around the fluted sides?
    I have ruined several other cakes, such as Chocolate-Vinegar Cake, and am scared to use my non-stick, simple-design bundt pan. I have used: mayonnaise, butter, Baker’s Joy brand spray, canola oil and flour…and STILL have to chisel it out of the pan in pieces each time. (Same problem with a nice Nordicware bundt pan I borrowed.)
    Thanks.

    Reply
    1. The Baker's Hotline

      Carla, Meyer lemons have a thinner, smoother deep yellow skin so the zest may appear slightly different than zest that comes from a conventional lemon. It would be difficult to distinguish between a cake made with Meyer lemon zest and traditional lemons, but either way you’ll get a aromatic lemony flavor, which is what counts! As for your Stevia question, sugar substitutes tend not to caramelize as readily and often impart a different texture than what you might otherwise we expecting. Try using 1/2 regular sugar and 1/2 Stevia in your next cake to see how you like the results.

      As for getting your Bundt cake out of the pan, try following some of the tips given in this blog. You can also try brushing melted vegetable shortening into all the nooks and crannies using a pastry brush, and then sprinkling sugar or flour on the inside of the pans. It also helps to bake the cake for a bit longer than you might otherwise to help give the cake a sturdy structure and prevent breaking. We hope that helps! Kye@KAF

    2. Shafiq S.

      To release the cake from the bundt pan, use a shortening (Pam works fine) and then dust with fine dry BREAD CRUMBS. This has two advantages: one, the cakes release easily and two, there is no flour “skin” on the outside of the cake that dusting any cake pan is apt to produce as the bread crumbs bake into the cake. Meyer lemons do add a different flavor to the cake, subtle but quite delicious. This is Maida Heatter’s East 62nd Street Lemon Cake from her Book of Great Desserts published in the 1970’s as one other commenter noted. She does not put the white glaze and the cake does not need it. It is more elegant that way, especially if using a very decorative bundt pan as the white glaze will cover all the pattern of the pan.

  43. Dale Anne Collings

    I made this two days ago for an office party yesterday. Mine seemed a bit dry even though I used the lemon syrup. I baked it in my nonstick original bundt starting at 40 minutes. It was not quite done so added another 7. Will try 45 next time. I do keep my ovens calibrated and am a very experienced baker. I did use 3 tablespoons of lemon in my icing so it was thin and crisp. I have pictures of the cake after adding the syrup part and the finished cake. Mine does look lighter in color than the cake in your photos so I don’t really think it was over baked. I did tell everyone at the party it was the KAF 2017 Bundt of the Year. Only a small chunk left which I brought home for a grateful hubby.

    Reply
    1. The Baker's Hotline

      Hi Dale, I’m glad to hear this cake was enjoyed by your co-workers and your husband, even if it was a little dry. If you measured the flour by volume, it’s possible you inadvertently added a little extra flour to the recipe, which is easy to do. For best results, I would recommend weighing the ingredients, or using this method to measure your flour by cups. Barb@KAF

  44. Pam Jenkins

    Made this lemon bundt cake for my husband’s birthday and we loved it. Just the right amount of lemon and texture was perfect. I have a feeling I will be making a lot more bundt cakes in 2017! Love KAF and look forward to attending more classes at your baking school in Norwich, great classes and so well organized.

    Reply
  45. JUDY SCHULTZ

    I really enjoyed looking through so many comments.I know of a lemon poppy seed cake. My husband really enjoys poppy seeds.I don’t think these poppy seeds are what he had as a boy, but I added 2 TBS. of poppy seeds. It was very nice. Are there ways to treat poppy seeds? We really enjoyed this cake!

    Reply
    1. The Baker's Hotline

      Poppy seeds and lemon are a classic combination that we never get tired of, Judy! There’s no need to do anything special with your poppy seeds before adding them to the batter; just add a few tablespoons and increase to taste. We bet your husband will love the final result. Enjoy! Kye@KAF

  46. Mark Boxshus

    I find myself leery of recipes that have baking windows of more that 5-10 minutes. If a recipe suggests baking for 60-70 minutes, I often times divide the window in half and check the baked good at that point. Usually my results are perfect. 15 minutes is a large window, even taking into consideration of pan color, so would I be safe checking my cake at 57.30? I have a GE Profile Oven, Gas Convection and Gas Cooktop, The Convection is not as efficient nor as accurate as my electric Sharp Carousel Microwave/Convection Oven. Consequently, for most baking I use the normal bake mode and never have any problems. I’d like to make this tomorrow 1/29/17 and present it as a thank you gift on 1/30/17. Your thoughts would be appreciated. I consider myself an advanced baker, and am blessed to have had only a few failures. Attention to detail, accurate measurements and questioning the author of a particular recipe for specific advice are rules I always follow. Your input would be highly appreciated. Thank You …..Mark

    Reply
    1. The Baker's Hotline

      Mark, the large window here does have some to do with the variance in the way home ovens and different pans heat, but also the fact that we’ve offered the option to bake this cake gluten-free with our Measure for Measure flour (and that this version requires a longer bake time of 60 minutes). We’d always recommend erring on the side of caution, so assuming you’re baking the gluten-full version, we’d check it first at 45 minutes. You can always continue the bake, but there’s not much you can do to rescue an overbaked cake. Mollie@KAF

  47. BDurham

    I had the same experience as Stripes, and I really don’t think I put too much flour (followed recipe). The cake was good re flavor, but definitely on the dry side. I actually think that Beverly, the pastry chef, had a good suggestion of using buttermilk or sour cream because my other bundt cake recipes that have one of those ingredients are more moist. Given this had 2 sticks of butter, it was disappointing that it was dry and not all that tender. Fortunately, we had strawberries with it, so that helped. I certainly wouldn’t vote for this as recipe of the year, nor will I be passing it along to anyone.

    Reply
    1. The Baker's Hotline

      We’re sorry to hear that this recipe didn’t prove a winner for you, but to appreciate your feedback! Barb@KAF

  48. Maureen

    I made this cake this weekend and it was delicious. But I have a question about the glaze. Is it is supposed to be absorbed into the cake, or is it intended to create a hard shell around the cake? Mine did not absorb, and just hardened on the outside. It made a delicious crust, but I’m not sure if was supposed to have a crunchy crust.

    Reply
    1. The Baker's Hotline

      Maureen, the glaze should be absorbed into the cake to add more lemony sweet flavor and keep it even more moist. It’s important to keep in mind that glazing (not icing) should be done while the cake is still hot. If the cake is allowed to cool before the glaze is applied, then it won’t absorb nearly as well and could form the hard shell you’re describing instead. Once the cake is fully cooled, then the icing can be applied (if you choose to add it). Mollie@KAF

    1. The Baker's Hotline

      Sandra, feel free to make the swap from lemon to lime if that’s what your taste buds prefer. Limes tend to be about as tart as lemon, so there’s no need to adjust the sugar or other ingredients. Enjoy! Kye@KAF

  49. Dianne

    I don’t have a NON-STICK Bundt pan, but I do have a pretty old one I inherreted from a friends Mom. Any special advice for me so I get a successful bake?

    Reply
  50. Joanna Davis

    I baked the gluten-free version of this cake and used two freshly squeezed lemons to make the glaze. My cake was perfect and delicious. I baked it only 55 minutes in my new Nordic Ware classic bundt pan that I received for Christmas.
    Just Dx.with celiac disease at age 71, six months ago, I am learning a whole new way of approaching my baking. Having been a customer of KA Flour for years, I am so glad that you have developed the gluten free baking products that you sell. The measure for measure flour is a dream to bake with.
    A word of caution though. I used a “knife” to loosen my cake along the edges of my new pan, did not use silicone or plastic, and now I have scratched my new bundt pan 😩. My old bundt pan was aluminum, live and learn. Now I hope that when I bake this cake again for company next week, it will still come out of the pan well as it did this bake.

    Reply
  51. Dana Chapman

    I’m an experienced home baker and made this for a party. Came out heavy and dry. Remade it the same night and was super careful of the measurements, fluffing the flour, weighing the flour, etc. Was better but still very heavy and hard as a rock after glazing. Disappointed and ran to the bakery to get cakeballs to go with the other, chocolate cake I’d prepared. Looks fabulous and I was so hoping for lemon deliciousness!

    Reply
    1. The Baker's Hotline

      Dana, we’re hoping you keep a hopeful outlook about this recipe and don’t give up—we want you to experience lemon bliss too! This cake is slightly more pound cake-like than other sponge/layer cakes may be. It’s pleasantly dense though, and should be super moist too. If you found the texture to be dry, you might want to try turning the temperature of your oven down slightly and check for doneness a few minutes earlier than you otherwise would, as over-baking can impede the texture. We also recommend checking out the video showing how to make this recipe, as it will give you a visual guide of what the batter should look like and how long things should be mixed. Lastly, the glaze will turn hard if it’s heated for too long. Just heat the lemon juice and sugar mixture slightly and stir to dissolve before applying to the still-warm cake. Good luck! Kye@KAF

  52. L

    I brush my Bundt pan with vegetable oil then sift confection sugar over it. Made this Lemon Bliss Cake for Sun. school class using some lemon zest and KAF lemon oil. Everyone loved it. The lemon glaze with the icing is a nice touch. Thank you for this great recipe.

    Reply
  53. Pamela Sims

    Followed the recipe step by step; measurement by measurement, however, the cake did not release based on the cooling tmes and methods stated in the recipe. The appearance was very sad — it ws edible, but unattractive. Another disappointment from KAF. The last few recipes I have followed have been failures or the results were less than expected.

    Reply
    1. PJ Hamel , post author

      So sorry to hear this, Pamela. There are a variety of things that might have gone amiss; perhaps you’d like to speak with one of our expert bakers, via our hotline? 855-371-2253. Hopefully, from your more detailed description, they can help you figure out what might have happened. PJH

    1. PJ Hamel , post author

      Oh boy, Adam, would it! Both presentation-wise, and flavor combination. Go for it! PJH

  54. Maria

    I have baked this cake in my silicone bundt pan three times – and everyone who tasted it has loved it. I add a little triple sec liqueur to the batter, and before I remove it from the pan- brush the some of the glaze on the cake bottom. I like the glaze on every surface of the cake ! Instead of the icing, I dust confectioner’s sugar on top, which highlights the details from the bundt pan- very attractive . For Easter I think I will serve it with fresh strawberries !

    Reply
  55. Linda Jean

    I am following your recommendation and making this the year of the bundt in my house and my family is very, very happy. Made this lemon gem on the weekend – wow! Great lemon flavor. The frosting makes it. Without the frosting, the lemon flavor is not strong enough for me. The frosting has just the right sour/sweet bite. My thoughts – next time brush cake with limoncello, rather than the simple syrup. Add the suggested lemon oil to the cake mix. Do not make the frosting so thin – I added 2.5 tablespoons of lemon juice to the 10X sugar and it ran down the sides of my cake and onto the plate. I’ll use less lemon juice next time so the frosting stays on the cake. Winner, winner.

    Reply
    1. The Baker's Hotline

      You’ve made this recipe your own with some mouth-watering changes,Linda. Happy Baking! Irene@KAF

  56. Melissa

    Looks great, PJ! Can’t wait to make this lemon bundt for my mother-in-law’s birthday celebration this weekend. I was wondering if you thought Fiori di Sicilia would be a nice addition to the batter. Would a half teaspoon be enough or should I go with a whole teaspoon? Would the lemon zest need to be reduced at all? I received the Fiori di Sicilia for a gift this Christmas and I haven’t baked with it yet. Thanks!

    Reply
    1. The Baker's Hotline

      The Fiori di Sicilia would be a delicious complement to the other citrusy flavors in this Bundt cake. It is quite strong, so 1/2 teaspoon is a good place to start. Still use the full amount of lemon zest, as it helps brighten the cake and make it quite aromatic, too. Happy baking! Kye@KAF

  57. Jennifer D, baker

    My mother sent me a beautiful bundt pan from KA for Easter, and I can’t wait to break it in! I have been eyeing this recipe, and I am curious about adding blueberries to the mix. Thoughts? Tips? Fresh or frozen?

    Reply
    1. MaryJane Robbins

      Hi Jennifer,
      Yes, you could use about 1 cup of berries folded into the batter. If you can find the smaller fresh ones, those would be lovely. ~MJ

  58. Mary Beth Walsh

    I just made this cake in my Nordic Ware cathedral bundt pan, and despite brushing the pan carefully with melted shortening, it was impossible to get out. The cake tastes great, however, and after a quick trip to the store for blue berries and raspberries, we’ll be having trifle for desert instead. I will try to above suggestion of equal parts shortening, flour and vegetable oil next time.

    Reply
  59. Donna

    I made this cake the other day and it was amazing!! I need to make a 12 by 18 sheet cake, would doubling the recipe be enough?

    Reply
    1. The Baker's Hotline

      Good question, Donna. We get this one a lot, so we’ve actually written a whole blog article about it, which you can read here. The short answer is that a standard cake recipe like this usually makes about 6 cups of batter and will fit in a Bundt pan, 9″x13″ pan or 2 round cake pans. While it seems that any recipe that fits in a 9″x13″ pan should require doubling to fill a 13″ x 18″ pan, the depth of a 13″ x 18″ sheet pan is less than that of a 9″ x 13″ pan, so 1.5x the recipe is more accurate. Hope this helps and happy baking! Mollie@KAF

    1. The Baker's Hotline

      The cake won’t be too dry without the lemon glaze, but it will lack lemon flavor. If you’re okay with a more mildly-flavored cake, then feel free to skip the glaze all together. If you still want lemon-y flavor, consider adding some lemon extract or lemon oil (more concentrated flavor) to the cake–adjust to taste. Happy baking! Kye@KAF

  60. David

    I have posted pictures of my baking successes. This was not one. Tastes and smells delicious but half the cake stayed stuck in the Bundt pan, even after applying melted coconut oil and sprinkling with sugar. Deep tested to make sure it did not stick all the way thru.

    I think I’ll either get a non-stick Bundt pan or make this in a loaf pan. But I’m sad and frustrated.

    Reply
    1. The Baker's Hotline

      David, we’ve loved seeing all of your successes and we were sorry to see the sight of the broken Bundt. As we mentioned in our response to you on Facebook, this is a pitfall we’re all too familiar with. For our best tips and techniques for preventing Bundt stickage, we hope you’ll check out our blog article on the topic. Mollie@KAF

  61. Meg

    Fantastic recipe. Made the gluten free version, and it was one of the best gluten free cakes I have ever made. Whole family loved it.

    Reply
  62. Cricket

    My brother is crazy for anything lemon. When we were kids he used to grab every lemon garnish he could find, and once sliced and ate a whole lemon before our uncle, the dentist, shut him down! So, for this year’s birthday I had to make this. Wow! Such amazing lemon flavor. I used both the zest -and- the lemon oil, since we’re dealing with a connoisseur here.

    I have a fairly new nonstick bundt pan and used Everbake pan spray. It popped right out. The glaze and icing sealed the deal! The entire house smelled like lemon. My brother ate two pieces and was going for a third when the cake ran out. I’ll be making this one again.

    Reply
  63. Michelle

    I’m looking forward to trying this cake out, and have read all the posts here. One question I didn’t see asked: what should the internal temp of the cake be when it is done? I’ve recently begun to use an instant-read thermometer as I tend to over-bake by just a smidge… and the thermometer is now my new fave gagdet. (I’ve used it on your Cinnamon Bread recipe – 190F it is!!) Thanks so much!

    Reply
    1. The Baker's Hotline

      We also love our digital thermometers, Michelle. When using internal temp to test for doneness, you’re aiming for 210° for cakes. We’d recommend coupling this with the visual cue of a cake tester or toothpick inserted into the center coming out clean. Hope this helps and happy baking! Mollie@KAF

  64. Chelsie

    Is it possible to substitute the butter in this for oil? My hubby does not do dairy but I’d love to make this for him.

    Reply
    1. The Baker's Hotline

      Hi Chelsie, since the butter and sugar are creamed together in this recipe, we don’t recommend making a substitution for oil. Instead, you might want to use a non-dairy butter, which are available in most grocery stores. We like using Earth Balance Buttery Sticks, but you can use whatever your local store stocks. Using a semi-solid fat like butter will allow you create the light and fluffy base that makes this a delectable cake. Happy baking! Kye@KAF

  65. Susan Stewart

    I have made this lemon cake 10 times, and everyone claims it is the best lemon cake they have ever eaten. I have baked over 15 different lemon cake recipes from Pinterest, but the Lemon Bliss Cake is still the best of all the recipes found and now it will be the recipe I will always use. My biggest compliment came from an 85 year old gentleman who thanked me profusely, stating it was the best lemon cake (his favorite) he has ever tasted. I have also made the lemon cake from Saveur, which is the recipe the Bliss Lemon Cake is based on. Baking is one of my hobbies, so thanks KA for turning me into a real baker; you are my go to for baked goods! And your chocolate breakfast muffins are also the best in its category!

    Reply
  66. Fatima

    Absolutely love this recipe. My first pound cake. I have been using my church members as testers and everyone loved it. I was told that it was moist and had the perfect balance of tardiness. There was not one piece left. I will be definitely making this a go to recipe.

    Reply
  67. Joe Arbuthnot

    Could I use a loaf pan? I have a 9″ x 5″ x 2 3/4″ and a 10″ x 5″ x 3″ as well as the standard 8 1/2″ x 4 1/2″ bread pan. If possible, which pan and what temperature and baking time would you suggest? I would use the glaze but most likely not the icing.

    Thanks, Joe

    Reply
    1. The Baker's Hotline

      Sure could, Joe. This batter should be enough to make two smaller 8.5″ x 4.5″ loaves or one larger 9″ x 5″ loaf, either of which can bake at the same temp of 350°. Expect your bake time to be closer to 55-70 minutes, so we’d suggest keeping a close eye on it starting at 50 minutes. Like with the Bundt cake, you’ll know it’s done when a cake tester or toothpick inserted into the center comes out clean. Happy baking! Mollie@KAF

  68. Megan Beach

    This cake is unbelievably delicious!!! I’m new to gluten free baking, and this tastes like a “real” cake! Thanks so much.

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