• Preheat oven to 160°C/140°C fan.
• Generously grease your Bundt pan with non-stick baking pan spray or butter, being sure to go into all the edges of your pan. This step is very important to prevent the cake from sticking to the pan once baked!

  You can also then coat the pan in a thin, even layer of flour, though I just used non-stick baking pan spray.

  I wrapped the outside of my Bundt pan in a layer of foil as I found that this helps prevent over-browning/burning, resulting in a paler golden cake!
  
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• Add the plain flour, baking powder and salt to a medium-sized mixing bowl. Whisk to combine and set aside.
  
• Using an electric stand mixer or hand mixer with a large mixing bowl and beater/paddle attachments, beat the butter, caster sugar and light brown sugar on medium speed for 2 whole minutes until lighter in colour and fluffy.
  
• Next, add the eggs one by one, beating on medium speed for around 20 seconds after each addition to combine.
  
• Add the lemon zest, lemon juice and vanilla extract and beat on medium speed for around 20 seconds until just combined.
  
• Add half the dry ingredients and beat on low speed until just combined, then repeat with the final half of dry ingredients.
  
• Finally, add the buttermilk and beat on low speed until just combined.
  
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• Pour the cake batter into your prepared Bundt pan. The mixture will be quite thick so you will need to level the mixture with a spatula.
  
• Bake on the lower/middle shelf of your preheated oven for around 40-45 minutes. You will know it's baked through when a cocktail stick or cake skewer inserted into the cake comes out clean.

  (If you choose not to wrap the outside of your pan with foil the cake may bake a little quicker, so start checking on it from around 35 minutes).
  

Lemon Drizzle Syrup

• In a small bowl, mix together the lemon juice and caster sugar with a spoon until combined.
• Once baked, place the Bundt pan onto a wire cooling rack and poke several holes into the cake using a cocktail stick or cake skewer.
  
• Pour the lemon drizzle syrup over the top of the cake. You can use a pastry brush to spread it more evenly across the cake.
  
• Leave the cake to cool for 15 minutes on the wire rack, then carefully turn it out onto your chosen serving plate or cake stand and leave to cool completely.
  

Lemon Drip Icing

• In a small bowl mix the lemon juice, sifted icing sugar and 2-3 tablespoons of water (add a tablespoon at a time) until smooth and the right consistency to drip slowly down the sides of the cake.
• Carefully spoon the icing onto the top of the cake, allowing it to run down the sides. Leave the icing to set.
  
• Best stored in an airtight container at room temperature and eaten within 4-5 days.