Lemon Buttermilk Bundt Cake

Lemon Buttermilk Bundt Cake is a deliciously soft, lemon filled cake with lemon zest and a tart peach glaze.

I go through phases every once in awhile where all my favorite recipes all of a sudden seem meh. I either get in the kitchen and start creating at that point or I start digging through cook books and magazines. That’s exactly what I recommend in your own times of meh! Just browse through some foodie magazines or food blogs and see what stands out to you. It is a great way to learn new recipes and also techniques. New or just different techniques is what makes you a better cook so give it a go!

This Lemon Buttermilk Bundt Cake recipe comes from the Bon Appetit January 2017 Special Edition. I chose this specific cake recipe because it has basic ingredients and I rarely make Bundt cakes. Plus, I looooove lemon. This cake is fluffy and moist with the perfect about of lemon flavors and the simple glaze is the perfect touch.

Lemon Buttermilk Bundt Cake is simple to make. Just make sure the pan is well greased and you get into all those little grooves of the pan. I use a sauce brush to help spread the butter and shake the excess flour out well.

I should also mention the lemon zest. It took me awhile to zest enough lemons to get a half cup. Don’t curse my name while zesting. I promise it is well worth the effort and is seriously the most difficult part of this recipe.

Lemon Buttermilk Bundt Cake

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Lemon Buttermilk Bundt Cake is a deliciously soft, lemon filled cake with lemon zest and a tart peach glaze. 

Yields: 12 servings

• Bundt Cake
• 1 cup unsalted butter, room temperature
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoon salt
• 2.5 cups sugar
• 4 eggs
• 1 cup buttermilk
• 1/2 cup lemon zest (took about 6 large lemons)
• A bit of butter and flour needed to grease the pan
• Glaze
• 1/4 cup lemon juice
• 3/4 cup peach preserve

1. Preheat oven to 350 degrees.
2. Grease the bundt cake pan (standard size fluted tube pan) with butter and flour.
3. Whisk the flour, salt and baking powder in a medium bowl.
4. Zest 1/2 cup with of lemon zest.
5. In a large mixing bowl, mix sugar and lemon zest. Mix until ingredients are well blended to make a lemon sugar.
6. Add 1 cup of butter to lemon sugar and use a hand mixer to beat until smooth.
7. Add the 4 eggs and use the hand mixer to beat until smooth (add eggs one at a time).
8. Add in some of the dry ingredients and beat, followed by some of the buttermilk. Alternate adding in the dry ingredients and buttermilk and mix until smooth.
9. Pour into the greased bundt cake pan and place into oven for 60 minutes.
10. Let cake cool and remove from pan.
11. On the stovetop, simmer the peach preserves and lemon juice into a reduction. This takes about 5 minutes.
12. Strain the glaze and immediately pour over cake.
13. Let glaze cool and serve.

• Preparation time: 20 minutes
• Cook time: 65 minutes

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