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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 Bundt pan']
![](http://tappecue.net/sessionImages/recipes/lemon-buttermilk-bundt-cake-51147520.jpg)
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.
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.
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.
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.
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.
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