Hello Ewe Buttermilk gives this cake a wonderfully moist interior beneath a crunchy crust and when drizzled with fruity or zesty sweet glaze is a magic treat anytime of day.
Spray the interior of a bundt tin with cooking oil spray and dust with flour to evenly coat.
Preheat oven to 170c fanbake.
Whisk baking powder, salt and the flour in a medium bowl.
In a stand mixer beat sugar, zest and butter until mixture is light and fluffy. Add eggs one at a time, beating between additions and occasionally scraping down sides with a rubber spatula, until mixture is light and very fluffy.
Reduce speed to low. Add the dry ingredients in three batches, alternating with buttermilk. Once combined, scrape cake batter into your prepared pan.
Bake cake for around an hour or until golden brown and beginning to pull away from sides of the tin.
Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack, remove pan and let cool completely before glazing.
Combine the lemon zest, juice (or berries & water), icing sugar, vanilla and buttermilk and whisk until smooth.
Pour the glaze over the still slightly warm cake.
Cool completely and allow the glaze to set.
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