Name: Lemon-Buttermilk Bundt Cake
Yield: Makes 8 to 10 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan; 3 cups all-purpose flour plus more for pan; 1 tablespoon baking powder; 2 teaspoons kosher salt; 2 1/2 cups sugar; Finely grated zest of 8 lemons (about 1/2 cup); 4 large eggs; 1 cup buttermilk; 3/4 cup apricot or peach preserves; 1/4 cup fresh lemon juice; A 12-cup Bundt pan

Sideview of a glazetopped bundt cake on a cooling rack with one slice removed.

Lemon-Buttermilk Bundt CakeMichael Graydon and Nikole Herriott

With a wonderfully moist interior beneath a crunchy crust and a generous amount of fragrant lemon zest, this cake is a classic reborn.

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour plus more for pan

1 tablespoon baking powder

2 teaspoons kosher salt

2 1/2 cups sugar

Finely grated zest of 8 lemons (about 1/2 cup)

4 large eggs

1 cup buttermilk

3/4 cup apricot or peach preserves

1/4 cup fresh lemon juice

Special Equipment

A 12-cup Bundt pan

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.