YOUR FRIENDS' ACTIVITY

    Lemon-Buttermilk Bundt Cake

    By | Shine Food – Fri, Mar 8, 2013 3:12 PM EST

    Photograph by Michael Graydon and Nikole HerriottPhotograph by Michael Graydon and Nikole HerriottBy Bon Appétit


    Lemon-Buttermilk Bundt Cake

    Recipe by Alison Roman

    8-10 servings

    Read More: Your New Favorite Chocolate Chip Cookie



    Ingredients
    1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
    3 cups all-purpose flour plus more for pan
    1 tablespoon baking powder
    2 teaspoons kosher salt
    2 1/2 cups sugar
    Finely grated zest of 8 lemons (about 1/2 cup)
    4 large eggs
    1 cup buttermilk
    3/4 cup apricot or peach preserves
    1/4 cup fresh lemon juice

    Special Equipment
    A 12-cup Bundt pan

    Read More: 26 Amazing Cake Recipes

    Preparation

    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.

    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.

    More from Bon Appétit:

    10 Snacks You Thought Were Healthy But Really Aren't
    9 Ways to Upgrade Instant Ramen Noodles
    25 Ways to Use Sriracha
    24 Pasta Recipes to Try Right Now

    SUPPER CLUB PICK

    • Childhood Favorites from the Shine Supper Club
      View Photos
      Childhood Favorites from the Shine Supper Club
      Childhood Favorites from the Shine Supper Club

      My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an