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Lemon-Buttermilk Bundt Cake
- 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:View on Bon Appetit
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