Lemon bliss cake is a popular snack recipe that goes well with tea or coffee. Our lemon bliss cake step-by-step recipe is sweet and tart and extra moist. A delicious homemade cake with dripping icing topping.
Ingredients
Cake
- All-purpose flour
- Sugar
- Salt
- Butter
- Milk
- Eggs
- Finely grated rind of lemon
- Water
Glaze
- Lemon juice, freshly squeezed
- Sugar grain/powder
Icing
- Icing sugar
- Lemon juice, freshly squeezed
Method
- Preheat oven to 325°. Sift flour, sugar, baking powder and salt together twice.
- Place in another large bowl. In a small bowl, whisk egg yolks, water and lemon juice.
- Add to flour mixture; beat until well blended.
- Add cream of tartar to egg whites.
- With clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
- Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
- Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan. Cool completely in pan, about 1 hour.
- Run a knife around sides and centre tube of pan. Remove cake to a serving plate.
- Put the icing sugar in a bowl and mix in most of the fresh lemon squeeze and mix together to form a thick. Pour icing as much needed over the top of the cake, starting from the middle and moving outwards. Let it drip down the sides a little forming a nice decorating finish.
- Allow the icing to set for about 10 mins.
- Slice and serve.
- Enjoy!
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