Lemon-Buttermilk Bundt Cake
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.
Preheat oven to 350°F. Butter and flour
Whisk baking powder,salt, and 3 cups flour in a medium bowl.
Combine sugar and lemon zest in a largebowl; using your fingertips, rub togetheruntil lemon sugar is well blended.
Add 1 cup butter to lemon sugar. Usingan electric mixer on high speed, beat untilmixture is light and fluffy, about 4 minutes.
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.
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.
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.
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.
Pour glaze over cooledcake and let sit for at least 10 minutes.