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.