Lemon-Buttermilk Bundt Cake

Name: Lemon-Buttermilk Bundt Cake
Total time: 2 h 1 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter; 3 cups all-purpose flour; 1 tablespoon baking powder; 2 teaspoons kosher salt; 2½ cups sugar; ½ cup lemon zest; 4 whole large eggs; 1 cup buttermilk; ¾ cup apricot or peach preserves; ¼ cup fresh lemon juice; 1 piece Bundt pan

A moist and tangy bundt cake featuring bright lemon zest and rich buttermilk, finished with a glossy apricot-lemon glaze. This elegant dessert has a tender crumb and beautiful golden crust.

12 servings

2 hr 1 min

Published October 4, 2025

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Ingredients

•1 cup unsalted butter
•3 cups all-purpose flour
•1 tablespoon baking powder
•2 teaspoons kosher salt
•2½ cups sugar
•½ cup lemon zest
•4 whole large eggs
•1 cup buttermilk
•¾ cup apricot or peach preserves
•¼ cup fresh lemon juice
•1 piece Bundt pan

Cooking Instructions

1.
Preheat oven to 350°F. 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.
10 min
2.
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.
8 min
3.
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.
5 min
4.
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.
80 min
5.
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.
18 min

Cooking Instructions

Preheat oven to 350°F. 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.

10 min

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.

8 min

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.

5 min

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.

80 min

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.

18 min