Tomorrow morning bright and early I leave for Houston. I’m looking forward to the trip even though technically it’s work related. While doing laundry and packing I decided I could multi task and use up the lemons in the refrigerator. I turned to the King Arthur Flour website to find a recipe in a hurry and found this recipe for Lemon Bliss Cake. It’s easy and very good. The crumb is very fine and moist and the lemon flavor shines without being too tangy. I had all of the ingredients on hand so it was the perfect recipe to make while doing other things.
My only deviations from the recipe involved baking time and the glaze. My bundt cake pan is dark and I think the cake baked faster because of that. It was done in 45 minutes. For the glaze I juiced both lemons which gave me about 4 oz. of juice so I added a little more sugar and used all the juice. I used superfine sugar because I thought it might dissolve more completely. There aren’t any crystals, so I guess the superfine sugar did what I had hoped.