Lemon-Buttermilk Bundt Cake

• 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

1. Preheat oven to 350u0b0F. 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.
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.
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.
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:
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.

unsalted butter, allpurpose, baking powder, kosher salt, sugar, lemons, eggs, buttermilk, apricot, lemon juice

Taken from www.epicurious.com/recipes/food/views/lemon-buttermilk-bundt-cake-51147520 (may not work)