LEMON-BUTTERMILK BUNDT CAKE RECIPE | EPICURIOUS.COM
With a wonderfully moist interior beneath a crunchy crust and a generous amount of fragrant lemon zest, this cake is a classic reborn.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. 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,
- 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. DO AHEAD: Cake can be
- made 2 days ahead. Store airtight at room
- temperature.
- 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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