Lemon-Buttermilk Bundt Cake

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 cup buttermilk 
• 4 large eggs 
• 3 cups flour all-purpose plus more for pan
• 2 teaspoons kosher salt 
• 0.3 cup juice of lemon fresh
• 0.5 cup lemon zest finely grated
• 0.8 cup peach preserves 
• 2.5 cups sugar 
• 1 cup butter unsalted plus more for pan room temperature (2 sticks)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• hand mixer
• kugelhopf pan

Directions

1. Preheat oven to 350°F. Butter and flour
2. Bundt pan; set aside.
3. Whisk baking powder,salt, and 3 cups flour in a medium bowl.
4. Combine sugar and lemon zest in a largebowl; using your fingertips, rub togetheruntil lemon sugar is well blended.
5. Add 1 cup butter to lemon sugar. Usingan electric mixer on high speed, beat untilmixture is light and fluffy, about 4 minutes.
6. Add eggs one at a time, beating to blendbetween additions and occasionally scrapingdown sides and bottom of bowl with a rubberspatula, until mixture is light and very fluffy,about 4 minutes longer.
7. Reduce speed to low.
8. Add dry ingredientsin 3 additions, alternating with buttermilkin 2 additions, beginning and ending withdry ingredients. Scrape batter into preparedpan; smooth top.
9. Bake cake until golden brown andbeginning to pull away from sides of pan,60-70 minutes.
10. Transfer to a wire rackand let cake cool in pan for 10 minutes.Invert cake onto rack; remove pan and letcool completely. DO AHEAD: Cake can bemade 2 days ahead. Store airtight at roomtemperature.
11. Combine preserves and lemon juice in asmall saucepan. Bring to a boil, reduce heat,and simmer, stirring occasionally, until glazeis reduced to 1/2 cup, 6-8 minutes. Strainglaze into a small pitcher or bowl; discardsolids in strainer.
12. Pour glaze over cooledcake and let sit for at least 10 minutes.