Lemon-Buttermilk Bundt Cake

Name: Lemon-Buttermilk Bundt Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 237 milliliters buttermilk; 4 larges eggs; 710 milliliters all-purpose flour plus more for pan; 2 teaspoons kosher salt; 59 milliliters fresh lemon juice; 118 milliliters Finely grated zest of 8 lemons (about; 177 milliliters apricot or peach preserves; 591 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, room temperature, plus more for pan

You can never have too many dessert recipes, so give Lemon-Buttermilk Bundt Cake a try. This recipe serves 10. One serving contains 608 calories, 7g of protein, and 21g of fat. Head to the store and pick up baking powder, butter, sugar, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F. Butter and flour

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

Bundt pan; set aside.

Equipment you will use

Kugelhopf Pan

Whisk baking powder,salt, and 3 cups flour in a medium bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Combine sugar and lemon zest in a largebowl; using your fingertips, rub togetheruntil lemon sugar is well blended.

Ingredients you will need

Lemon Sugar

Lemon Zest

Sugar

Dry Seasoning Rub

Add 1 cup butter to lemon sugar. Usingan electric mixer on high speed, beat untilmixture is light and fluffy, about 4 minutes.

Ingredients you will need

Lemon Sugar

Butter

Equipment you will use

Hand Mixer

Add eggs one at a time, beating to blendbetween additions and occasionally scrapingdown sides and bottom of bowl with a rubberspatula, until mixture is light and very fluffy,about 4 minutes longer.

Ingredients you will need

Egg

Equipment you will use

Bowl

Reduce speed to low.

Add dry ingredientsin 3 additions, alternating with buttermilkin 2 additions, beginning and ending withdry ingredients. Scrape batter into preparedpan; smooth top.

Bake cake until golden brown andbeginning to pull away from sides of pan,60-70 minutes.

Equipment you will use

Oven

Frying Pan

Transfer to a wire rackand let cake cool in pan for 10 minutes.Invert cake onto rack; remove pan and letcool completely. DO AHEAD: Cake can bemade 2 days ahead. Store airtight at roomtemperature.

Equipment you will use

Frying Pan

Combine preserves and lemon juice in asmall saucepan. Bring to a boil, reduce heat,and simmer, stirring occasionally, until glazeis reduced to 1/2 cup, 6-8 minutes. Strainglaze into a small pitcher or bowl; discardsolids in strainer.

Ingredients you will need

Lemon Juice