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Lemon-buttermilk bundt cake from Bon Appétit Magazine, March 2013 (page 92)

  • buttermilk
  • lemons
  • eggs
  • all-purpose flour
  • butter
  • apricot preserves
  • sugar

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Notes about this recipe

  • Eat Your Books

    Can substitute peach preserves for apricot.

  • Kfaber on March 03, 2014

    Really good cake- so moist and great lemon flavor

  • thekitchenchronicles on March 03, 2013

    Great recipe- moist on the inside and crunchy/caramelized on the outside. The cake itself is quite sweet so the tart glaze was a nice contrast. Mine had to cook significantly longer than stated in the recipe (about 85 minutes) but this may just be my oven.

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