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

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.

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