Cinna: “I missed my ride! What am I gonna do now?!”
Marcus: “How the heck should I know…? You were the one who wanted to watch the scenery while eating South Gate Bundt Cake.”
Cinna: “I’m gonna be late returning to Lindblum…”
Marcus: “There’s nothing we can do. I won’t tell the boss.”
Cinna: “Thanks, buddy! Let’s eat another bundt cake!”
- 1 cup (2 sticks) butter, room temperature, plus more for pan
- 3 cups flour, plus more for pan
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2½ cups sugar
- Finely grated zest of 8 lemons (about ½ cup)
- 4 eggs
- 1 cup low-fat buttermilk
- ¾ cup apricot preserves
- ¼ cup fresh lemon juice
Preheat oven to 350 degrees. Butter and flour Bundt pan and set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl and set aside.
Combine sugar and lemon zest in a large bowl and use your fingertips to rub together until well blended. Add 1 cup butter and mix with an electric blender on high speed until light and fluffy, about 4 minutes.
Add eggs, one at a time, beating and occasionally scraping down side and bottom with a rubber spatula, until mixture is light and very fluffy, about 4 minutes more.
Reduce speed to low. Add about one-third of the flour mixture, then half the buttermilk, another one-third of the flour mixture, the remaining buttermilk, and the rest of the flour mixture. Use the spatula to transfer the batter into the Bundt pan and smooth the top.
Bake until golden brown and beginning to pull away from sides of pan, about 1 hour. Transfer to a wire rack and let cool in pan for 10 minutes. Invert cake onto rack, remove pan, and let cool completely.
Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, about 10 minutes. Pour over cooled cake at let sit for at least 10 minutes before slicing. Makes 12 servings.
Per serving: 492 calories, 17.1 g. fat, 10.1 g. saturated fat, 0.9 g. poly. fat, 4.6 g. mono. fat, 110.4 mg. cholesterol, 545.6 mg. sodium, 102.2 mg. potassium, 80.4 g. carbohydrates, 0.9 g. fiber, 6.3 g. protein, vitamin A 21%, vitamin C 3%, calcium 5%, iron 10%