Lemon-Buttermilk Bundt Cake
A moist and tangy bundt cake featuring bright lemon zest and rich buttermilk, finished with a glossy apricot-lemon glaze. This elegant dessert has a tender crumb and beautiful golden crust.
Ingredients
- •1 cup unsalted butter
- •3 cups all-purpose flour
- •1 tablespoon baking powder
- •2 teaspoons kosher salt
- •2½ cups sugar
- •½ cup lemon zest
- •4 whole large eggs
- •1 cup buttermilk
- •¾ cup apricot or peach preserves
- •¼ cup fresh lemon juice
- •1 piece Bundt pan
Cooking Instructions
- 1.
Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
10 min
- 2.
Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
8 min
- 3.
Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
5 min
- 4.
Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
80 min
- 5.
Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.
18 min
