Lemon-Buttermilk Bundt Cake
Lemon-Buttermilk Bundt Cake
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  • cook: 0 hr
  • total: 0 hr
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  • Summary

    With a wonderfully moist interior beneath a crunchy crust and a generous amount of fragrant lemon zest, this cake is a classic reborn.

    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
    • A 12-cup Bundt pan

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 623 % Daily Value *
    • Total Fat: 24 g 37.29%
    • Saturated Fat: 15 g 73.54%
    • Trans Fat: 1 g %
    • Cholesterol: 100 mg 33.42%
    • Sodium: 755 mg 31.45%
    • Calcium: 89 mg 8.92%
    • Potassium: 109 mg 3.12%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 13.01%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 103 g %
    • Dietary Fiber: 1 g 5.04%
    • Sugar: 65 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 14.97%
    • Vitamin C 0.63%
    • Vitamin D 0.7%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs4
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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