Lemon Bliss Cake (20)

Let's be clear. This is a POUND cake.  If you're looking for a fluffy, light piece of cake, this is not the recipe for you. In fact, I feel like pound cake is closer to a sweet quick bread than it is a cake. A small slice will go a long way to making you feel full.

The texture was tight and dense. It was not dry...but not really all that moist either. Make sure not to overbake--that will definitely make it dry. One way to improve this would be to poke the cake all over before you apply the glaze. That will allow the glaze to sink in to the interior of the cake, adding flavor and moisture. 

I thought the glaze had too much sugar. The cake itself already has lots of sugar in it, and let's be real, the icing is almost pure sugar.  Next time I would greatly reduce the sugar in the glaze, and increase the lemon juice to try and balance the sweet and sour elements.

When baked as written, the cake has a very subtle lemon flavor. I want the lemon to smack me in the face. So I added BOTH lemon zest and about 10 drops of oil to the cake.  I added a little extra lemon juice and zest to the glaze. Still not enough lemon for me. The only place I could distinctly taste lemon was the icing. Feel free to experiment with the amount of lemon you desire. 

Overall, the cake was good, but nothing that stood out above any other lemon pound cake. 

Scores (out of 5): Dustin: 3 Breanna: 3 Michael: 4 James: 5 Andrew: 5  Total  20/25

https://www.kingarthurbaking.com/recipes/lemon-bliss-cake-recipe