Tuesday, March 26, 2013

Lemon Buttermilk Bundt Cake

So I have this wonderful friend I call Yahabs (Real Housewives of NYC anyone?) and this girl LOVES lemon desserts. I made dinner for her sweet family this week and I knew I had to make this cake for them when I saw it in Bon Appetit awhile back. I hope she loves it as much as I think she will.

If you want to check out my friends ADORABLE family, see her blog here.

Lemon Buttermilk Bundt Cake via Bon Appetit

Lemon Buttermilk Bundt Cake from Bon Appetit


  • 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


  • 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.

1 comment:

  1. Oh my gosh- sweet post- thank you friend! And I may or may not have shared this with Mr.C...it was too good! Xoxo