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.
1cup(2 sticks) unsalted butter, room temperature, plus more for pan
3cupsall-purpose flour plus more for pan
Finely grated zest of 8 lemons (about 1/2 cup)
3/4cupapricot or peach preserves
1/4cupfresh 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.