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Lemon-Buttermilk Bundt Cake


Lemon-Buttermilk Bundt Cake Recipe

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
Directions:
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