Lemon Buttermilk Bundt Cake

Save Print

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