Brighten your Mardi Gras season with this rich and moist Lemon Bliss Bundt Cake. It feels like springtime, and tastes amazing under a layer of lemon glaze. Every piece is a surprise. Laissez les bon temps rouler!
The actual cake is adapted from King Arthur’s Lemon Bliss Cake recipe of the year. With Susan’s exceptional culinary skills, it was transformed into a spectacular Mardi Gras treat.
Ingredients for Mardi Gras Lemon Bliss Bundt Cake:
I used the following ingredients: Unsalted butter, sugar, eggs, salt, baking powder, all purpose flour, milk, lemon oil (I could have used lemon zest instead of lemon oil), lemons, and confectioners’ sugar. I used the Mardi Gras colors of purple, green, and yellow to color the cake batter, and for the sprinkles.
Making the Cake:
To make the cake, I pretty much followed the King Arthur directions. I started with creaming the sugar and butter. Then, I added the eggs, one at a time, beating after each addition. Next, I added the salt and baking powder, and beat the mixture to combine. I alternated the addition of the flour and the milk, beating the batter until it was smooth. Finally, I added the lemon oil, and beat the mixture until the lemon oil was well combined.
Marbling the Mardi Gras Lemon Bliss Bundt Cake:
I knew that I wanted to incorporate the Mardi Gras colors into the cake, but didn’t have a clear picture in my mind as to how to do that. Susan not only knew how to do it, but also was masterful at it! First, I divided the batter into thirds by weight. I had about 48 ounces of batter, so each third was 16 ounces. Yes, I’m a geek when it comes to baking. I weigh everything! Next, I sprayed the bundt pan with nonstick baking spray.
Susan used ice cream scoops to scoop a layer of different colors of the batter into the bundt pan. Then, she used a butter knife to swirl or marble the colors together. She gave the pan a couple of taps on the counter to make sure that the batter was fully distributed.
Next, she formed a second layer of the batter, making sure that she added the different colors of the batter in the middle of where two colors of the first layer came together. Because she wanted a more subtle swirl, Susan used a tooth pick to marble the second layer. She repeated the process for the third and final layer.
I popped the cake into a preheated 350° F oven for about 55 minutes until a toothpick inserted in the center came out clean.
Finishing the Mardi Gras Lemon Bliss Bundt Cake:
After I took the cake out of the oven, I inverted it onto a wire cooking rack that I had set over a rimmed baking sheet. It came right out of the pan. While the cake was still hot, I brushed it all over with a simple lemon syrup that I made by heating together lemon juice and sugar.
I let the cake cool completely before I spooned on the lemon glaze which was confectioners’ sugar mixed with lemon juice. Finally, I sprinkled on some purple, green, and yellow sprinkles.
I thought to myself that if the cake looked as good on the inside as it did on the outside, it’ll be amazing.
I was actually blown away when I cut into the cake and saw the amazing designs that Susan had created. On top of that, the cake tasted incredible. Laissez les bon temps rouler! Yum!