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Lemon Bliss Bundt Cake

A lemon-flavored bundt cake with a lemon glaze.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Lemon Bliss Bundt Cake

Oven350°F
Time45 to 60 minutes

Ingredients

Directions

Prepare the batter

  1. Preheat oven to 350°F.

  2. Thoroughly grease a 10- to 12-cup Bundt pan, using non‑stick baking spray with flour if desired.

  3. In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.

  4. In a second mixing bowl, beat butter and sugar until fluffy and lightened in color.

  5. Add eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl, then beat briefly to recombine any residue.

  6. Add one‑third of the flour mixture to the batter and mix on low speed to combine.

  7. Add half of the milk and mix to combine.

  8. Mix in another one‑third of the flour.

  9. Mix in the remaining milk.

  10. Mix in the remaining one‑third of the flour.

  11. Stir in the grated lemon rind or lemon oil.

Bake and glaze

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

  2. Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean; start checking at 40 minutes if the pan has a dark interior.

  3. While the cake is baking, make the glaze by stirring together lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar; microwave just until very warm, not hot—less than 1 minute.

  4. Set the glaze aside.

Unmold and finish

  1. Remove the cake from the oven and run a knife around the edge of the cake and pan.

  2. Place the pan upside down on a cooling rack.

  3. If the cake drops onto the rack, remove the pan; if it does not, let it rest for 5 minutes, then lift the pan off the cake. If the cake still feels stuck, give it another 5 minutes upside down, then gently shake the pan back and forth to loosen and remove it.

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

  5. Allow the cake to cool completely before icing and serving.

  6. To ice the cake, mix sugar and salt, then mix in 2 tablespoons of lemon juice, adding just enough additional juice to create a thick glaze that is barely pourable. Drizzle the glaze artfully over the completely cool cake.

  7. Store the cake, well wrapped, at room temperature for several days; freeze for longer storage.

Nutrition, whole recipe (rough)

845Calories
28 gProtein
26 gFat
124 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creams with sugar to trap air, giving the cake a tender, rich crumb and flavor.
Eggs
Add structure and richness, binding the batter and helping it hold its rise.
All-purpose flour
Provides the main structure that sets as the cake bakes.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Granulated sugar
Sweetens the cake and, creamed with butter, helps create a fine, tender texture.
Lemon juice
Adds bright acidity and lemon flavor to both the glaze and the icing.

The step that matters

Cool the cake completely before icing. Icing a warm cake makes the glaze melt and run off or soak in unevenly, so the finish turns out thin and sticky.

Swap the lemon

How well each one fits the dish's main ingredients (flour, butter, sugar, egg, milk):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against flour, butter, sugar, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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