Photo: David Holifield
Lemon-Buttermilk Bundt Cake
11 ingredients
8-10 servings
openrecipes
With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.
Estimated Nutrition (whole recipe, rough)
921
Calories
30g
Protein
27g
Fat
142g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 all-purpose flour plus more for pan
- 1 baking powder
- 2 kosher salt
- 2 1/2 sugar
- Finely grated zest of 8 lemons (about 1/2 cup)
- 4 large eggs
- 1 buttermilk
- 3/4 apricot or peach preserves
- 1/4 fresh lemon juice
- A 12-cup Bundt pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes