Lemon-Buttermilk Bundt Cake

INGREDIENTS

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