LEMON-BUTTERMILK BUNDT CAKE: INGREDIENTS
INGREDIENTS
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With a wonderfully moist interior beneath a crunchy crust and a generous amount of fragrant lemon zest, this cake is a classic reborn.
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1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
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3 cups all-purpose flour plus more for pan
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1 tablespoon baking powder
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2 teaspoons kosher salt
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2 1/2 cups sugar
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Finely grated zest of 8 lemons (about 1/2 cup)
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4 large eggs
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1 cup buttermilk
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3/4 cup apricot or peach preserves
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1/4 cup fresh lemon juice
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SPECIAL EQUIPMENT
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