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.