Lemon Buttermilk Flapjacks Recipe Epicuriouscom

LEMON-BUTTERMILK BUNDT CAKE

Lemon-Buttermilk Bundt Cake image

Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.

Provided by Alison Roman

Categories Cake Dessert Bake Easter Lemon Spring Buttermilk Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour plus more for pan
1 tablespoon baking powder
2 teaspoons kosher salt
2 1/2 cups sugar
Finely grated zest of 8 lemons (about 1/2 cup)
4 large eggs
1 cup buttermilk
3/4 cup apricot or peach preserves
1/4 cup fresh lemon juice
Special Equipment
A 12-cup Bundt pan

Steps:

Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.

PUMPKIN-WALNUT FLAPJACKS

Pumpkin-Walnut Flapjacks image

Categories Mixer Nut Vegetable Breakfast Brunch Kid-Friendly Quick & Easy Walnut Spice Pumpkin Fall Pan-Fry Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes about 14

Number Of Ingredients 14

Ingredients

1 1/4 cups buttermilk
3/4 cup canned pure pumpkin
4 large eggs, separated, room temperature
1/4 cup sugar
3/4 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 1/3 cups cake flour
1 3/4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Vegetable oil or butter
1/2 cup finely chopped walnuts
Pure maple syrup

Steps:

Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.
Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter.
Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts. Serve with syrup.

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