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

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.