Lemon Buttermilk Bundt Cake with Apricot Glaze

Processed with VSCOcam with c1 presetProcessed with VSCOcam with c1 presetProcessed with VSCOcam with f1 presetProcessed with VSCOcam with c1 presetProcessed with VSCOcam with c1 presetProcessed with VSCOcam with hb2 presetProcessed with VSCOcam with c1 preset

Baking has become quite a Sunday ritual at my house. When it’s 110 degrees outside, the last thing you feel like doing is going out on an adventure let alone attempt to get any Sunday style errands or projects done. To make the most of these hot summer afternoons we’ve decided to make our way through some traditional desserts, in hopes of really mastering the flavors and technique behind each one. Growing up a Bundt Cake was always present at Sunday family dinners so that became top of my list last weekend. We decided to go with a Lemon, Apricot and Buttermilk combo because citrus is in season and we had some killer Meyer Lemons laying around to use! Check it out below:

What You’ll Need:
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

When it comes to baking, it’s the opposite of how I like to do pretty much everything else in my life. You have to take your time, measure things out, follow the recipe, and be patient. GAH! So instead of trying to throw something together like I normally do, this weekend I really went for it. I laid everything out in advance, measured everything into it’s own dishes, re-wrote the recipe into simpler steps and took my time. Here’s how it works –

Step 1. Pre-heat oven to 350, butter-flour your bundt pan (set aside), measure out all your ingredients

Step 2. Mix baking powder, salt, and flour into medium size bowl and set aside

Step 3. Mix sugar and lemon zest into large bowl (I mean LARGE, this recipe makes a ton of batter) then rub the sugar/lemon in your hands until it becomes a thicker lemon sugar combo

Step 4. Add butter (75% melted) to lemon sugar mix then blend until the mix is light and fluffy (4 mins or so) then addd eggs one at a time, scrap bowl and mix between each egg addition

This last part is where I think the difference was made in the texture of this kick ass bundt cake. In a 2/3 ratio you want to add your dry ingredients and buttermilk to the rest of the mix. What I mean by this is while mixing, add 1/3 dry mix then blend, add 1/2 milk, then blend more, then add more dry and more milk until it’s all really light and smooth. You’ll notice a difference in how much batter  you get from this as soon as the mix really starts to blend out. From here you just pour it evenly into your bundt pan then smooth out the top. Depending on your oven I would do 50-70 mins at 350.

Step 5. The glaze comes last and to get that ready just add your lemon juice and preserves to a small saucepan. Bring that to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced. Strain your glaze into a small pitcher or bowl then let it sit for about 2 mins. When it looks like it’s about to get hard that’s when you want to drizzle it along the top of the cake. If you do it right from the heat (like I did with this cake) most of the glaze will slide off and land on the plate/stand you’ve got the cake resting on. From there dig in and for added yumminess serve it with some old fashion vanilla ice cream!

 (Find the original recipe at Bon Appetite!)

Leave Some Love: