Lemon-Buttermilk Bundt Cake

Name: Lemon-Buttermilk Bundt Cake
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; Special equipment: A 12-cup Bundt pan

Lemon-Buttermilk Bundt Cake was pinched from <a href="http://www.epicurious.com/recipes/food/views/Lemon-Buttermilk-Bundt-Cake-51147520" target="_blank">www.epicurious.com.</a>

"With a wonderfully moist interior beneath a crunchy crust and a generous amount of fragrant lemon zest, this cake is a classic reborn...."

INGREDIENTS

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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: A 12-cup Bundt pan

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