Lemon Buttermilk Bundt Cake

Lemon Buttermilk Bundt Cake // shutterbean

I love lemons. It’s no joke.If you ever asked me to make a list of my kitchen staples, lemons would be high on that list. You can almost always find a bag of them in my kitchen because they’re the ultimate flavor enhancer. Need to perk up some leftovers? Lemon is almost always my answer.  It’s also one of my most favorite smells of all time. If only you could take a whiff of this cake…

Lemon Buttermilk Bundt Cake // shutterbean

This Memorial Day weekend I was waffling back and forth about what to make in the kitchen. I wanted to make a bunch of things to get ahead of schedule but then I felt extremely lazy and decided that I’d just throw in the towel and call it a holiday. So, I sat outside with a coffee and an older issue of Bon Appetit and I realized I had all of the ingredients to make this Lemon Buttermilk Bundt Cake. I find in these moments to just go forth and create. I have no will power when I see that I have all the ingredients in a recipe. MUST MAKE. NOW.

Lemon Buttermilk Bundt Cake // shutterbean

I made this cake for my in-laws. We planned to eat it for dessert but s’mores got in the way (who can resist?!).  Instead it turned into a booze-fueled-late night-snacking cake and a morning picking-on-this-because-we’re-not-ready-to-eat-breakfast-but-we-still-want-something cake. It sat on the edge of the counter in my sister-in-law’s kitchen and slowly throughout the day it withered away, half piece by half piece. A slice is perfect with a scoop of ice cream or whipped cream & berries but it’s also good on its own…eaten without a plate en route to watching BBQ Pitmasters ALL DAY long (ahem, Casey).  If you love lemon, then you’ll most certainly love this bundt. The glaze is simply the best.

And we’re off!

Ingredient gathering time!

Lemon Buttermilk Bundt Cake // shutterbean

 

First we zest. Think of it as calorie burning! Also, gather all the dry ingredients into a bowl.

Lemon Buttermilk Bundt Cake // shutterbean

Zest goes into sugar. Mix it up!

Lemon Buttermilk Bundt Cake // shutterbean

But gets introduced to the lemon sugar.

Lemon Buttermilk Bundt Cake // shutterbean

Make it fluffy. Add one egg at a time. MIX.

Lemon Buttermilk Bundt Cake // shutterbean

Incorporate the dry ingredients with the buttermilk. Alternate. Done.

Lemon Buttermilk Bundt Cake // shutterbean

Prepare a bundt cake pan. I used cooking spray. Now we put the batter in!

Lemon Buttermilk Bundt Cake // shutterbean

Ready for the oven!

Lemon Buttermilk Bundt Cake // shutterbean

And DONE.

Lemon Buttermilk Bundt Cake // shutterbean

Let it cool. Flip it out.

Lemon Buttermilk Bundt Cake // shutterbean

Time to make the glaze! Heat up peach jam with lemon juice. Reduce. You could also use apricot jam.

Lemon Buttermilk Bundt Cake // shutterbean

 

Strain the glaze.

Lemon Buttermilk Bundt Cake // shutterbean

Drizzle it on the cake.

Lemon Buttermilk Bundt Cake // shutterbean

A THING OF BEAUTY.

Lemon Buttermilk Bundt Cake // shutterbean

I added a few slices of lemon on top to make it extra pretty.

Lemon Buttermilk Bundt Cake // shutterbean

Served with a dollop of Greek yogurt & berries…it’s totally breakfast.

Lemon Buttermilk Bundt Cake // shutterbean

It’s totally LEMONY/DREAMY.

Lemon Buttermilk Bundt Cake

serves 8-10
recipe from Bon Appetit Magazine

  • 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 peach or apricot preserves
  • 1/4 cup fresh lemon juice

 

Preheat oven to 350°. Butter and flour Bundt pan; set aside.  Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and  lemon zest in a large bowl; using your fingertips, rub together until lemon  sugar is well blended.

Add 1 cup butter to lemon sugar. Using an electric mixer on  high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs  one at a time, beating to blend between additions and occasionally scraping down  sides and bottom of bowl with a rubber spatula, until mixture is light and very  fluffy, about 4 minutes longer.

Reduce speed to low. Add dry ingredients in 3 additions,  alternating with buttermilk in 2 additions, beginning and ending with dry  ingredients. Scrape batter into prepared pan; smooth top.

Bake cake until golden brown and beginning to pull away from  sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan  for 10 minutes. Invert cake onto rack; remove pan and let cool completely.

Combine preserves and lemon juice in a small saucepan. Bring  to a boil, reduce heat, and simmer, stirring occasionally, until glaze is  reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl;  discard solids in strainer. Pour glaze over cooled cake and let sit for at least  10 minutes.

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54 Comments

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  • May 28, 2013

    That Bundt is gorgeous! I love the cracked/split top (well, bottom, after inverting). Like a PERFECT loaf of banana bread would split..mmm, so good. And I just happen to have a ton of buttermilk on hand. I subscribe to Bon Appetit but totally missed this cake. Thank you for bringing it to life for me!

  • May 28, 2013

    Awww man – WHY CAN’T I BAKE?! I want this sooooo bad. I’m with you on the lemons, there is always a giant bowl of them in my kitchen!

  • May 28, 2013

    Lemon, oh lemon! I love your scent and I’d love to eat this cake even more!

  • This bundt is one fiiiiine cake! Yum!

  • May 28, 2013

    This is such a pretty bunt cake! Really it looks perfect and moist! Oh and I love the peaches for the glaze or sauce! That sounds incredible!

  • Looks beautiful, simple and DELICIOUS!

  • May 28, 2013

    I like your take on cake. Cake is definitely for any time. Especially post-boozing time.

  • mary
    May 28, 2013

    looks deelish. i’m confused though. is it peach or apricot preserves?

    • Tracy
      May 28, 2013

      you can use either. (I used peach) I forgot to change the recipe. Thanks for catching that!

  • I made a lime bundt yesterday! Lemon is totes next.

    • Tracy
      May 28, 2013

      oooh lime. I love lime too!

  • May 28, 2013

    You’re totally awesome! This recipe looks heavenly! I have some baking to do now! x

  • I feel the same way when I come across a recipe with all the ingredients at home. Its a MUST! I need to use my bundt pan more often.

    • Tracy
      May 28, 2013

      the problem is…sometimes I start it and am thinking…WHAT NERVE, TRACY!! You don’t have time for this right now! I just do it anyways..

  • Gorgeous. I love me a good a bundt. And what better kind of cake then a booze fueled-late night-snacking kind of cake?

    • Tracy
      May 28, 2013

      EXACTLY. You sound like family.

    • Tracy
      May 28, 2013

      well…a chocolate bundt would be good for late night snacking. hehe

  • I. Love. Lemon.

    This sounds amazing. I’d like to make the glaze and just pour it over everything. Yum!

    • Tracy
      May 28, 2013

      That glaze…OH THAT GLAZE.

  • Kerri
    May 28, 2013

    Same question – apricot or peach? Ready and waiting to bake this!!

    • Tracy
      May 28, 2013

      either one works. I used peach but my brain typed apricot. Apologies!!!!

  • I love quality late night snacking, especially when it doesn’t involve Taco Bell or things that make you feel like death the next day!

  • May 28, 2013

    Lemon bundt cake is the best! Someone brought in a lemon bundt cake for their birthday to my work recently and I would’ve eaten the whole thing if nobody had been there to witness. This one looks delicious and perfect.

  • May 28, 2013

    Zest of EIGHT lemons? Where do I sign, Tracy? :)
    That cake looks amazing – so tender!

    • Tracy
      May 28, 2013

      RIIIIIGHT?!! EIGHT!!!

  • May 28, 2013

    so pretty!! I love bundt cake!

  • May 28, 2013

    Absolutely beautiful!

  • May 28, 2013

    I love lemons and I love Bundt cakes, I’d like this cake a lot! I also love that you’ve used lots of lemons. It looks great Tracey :)

  • May 28, 2013

    This cake looks so pretty! A perfect summery dessert! I’m embarrassed to say that I don’t own a bundt pan! I need to buy one b/c it really makes the cakes look so gorgeous!

  • May 28, 2013

    One of the most satisfying things in the world is flipping over your bundt pan and watching your cake plop out with those perfectly crisp ridges. It’s so beautiful – I vacillate between ‘get in my belly!’ and ‘get this in a display case!’ One of the least satisfying things? Cleaning out the grease and flour from all those ridges in the bundt pan. Also, Chrome’s spellcheck apparently doesn’t like the word bundt.

    • Tracy
      May 28, 2013

      ALL OF THOSE THINGS. Especially the spelling of bundt. There it is underlined in red. MEMORIZE IT, COMPUTER.

  • Sue
    May 28, 2013

    Can’t wait to make! I love all things lemon!!

  • Rachael
    May 28, 2013

    Ooo, looks yum…maybe I can make this as my study break. What do you think about putting a layer of strawberries/berries in general in the middle of the batter? Too much? I’m thinking of the Smitten Kitchen apple cake with the layer of apples in the middle and on top.

  • May 28, 2013

    I love lemon anything – especially desserts. It kinda makes them taste slightly healthy?! Or maybe I just tell myself that :)

  • May 28, 2013

    Man, does this cake ever look amazing. Lemon power!

  • May 28, 2013

    Oh, this looks dee-vine! You had me at that first pretty picture. I can relate to the whole “grab and go whilst spilling remains all over the foor” husband move – plates, what?

  • LBG
    May 28, 2013

    This cake also stared me down as a amazing breakfast snack with coffee before my green smoothie – still on the corner counter. Xoxo your sister in law :)

  • May 29, 2013

    1. This cake looks dreamy. 2. I would totally eat this if I was drunk. Or sober, but vodka goes with everything. 3. I also adore the smell of lemons. When I lived in Taiwan, they were nearly impossible to find. Whenever I’d see proper lemons in a store, I’d gasp, then rush over to smell them, then promptly buy a bag. My husband recently bought us a baby lemon tree, and I really hope it survives to give me lemons in my backyard. You can come over and pick some.

  • May 29, 2013

    One of my top favourite fruits is lemon too. I can have them over anything! The fragrance is amazing! That glaze makes this cake, I think. The gloss and extra lemony goodness!

  • That glaze!!!!! Yep, the Greek yoghurt addition totally makes it breakfast. I do this regularly. & high five for lemon love!
    Heidi xo

  • Lemon cake is my weakness! That, and all things chocolate :)

  • May 29, 2013

    Look at all those lemons! This cake looks awesome and the glaze takes it over the top!

  • May 29, 2013

    “There’s a hole in this cake!” Name that movie!

    This looks DELISH! I love a good bundt, just as much as I love saying bundt.

  • May 30, 2013

    Totally with you on the lemon craze. Lemon makes ANYTHING better . . . well, just about anything.

  • Anja
    June 4, 2013

    Hi Tracy,
    after reading and printing the recipe I made the cake last weekend. I only used 4 lemons and added a lemon glaze on top instead of an apricot one. It was delicious. My friends loved it as well. Thanks for the inspiration.

    Anja :o)

    • Colleen
      February 6, 2014

      What type of lemon glaze did you use.

      • Tracy
        February 6, 2014

        it’s a combination of lemon juice & apricot jam. You’ll see in the recipe :)

  • Molly
    June 21, 2013

    Wonderful looking recipe! But I was wondering if there was any way to substitute the eggs?

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