Cake

1. Preheat the oven to 350⁰F (180⁰C). Grease a 10-12 cup Bundt pan well, making sure you get into all the grooves. If you’re using two standard loaf tins, grease both thoroughly.
2. Sift 3 cups cake flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt into a bowl. Give it a quick stir and set aside.
3. In a large mixing bowl, beat 250 g softened butter and 2 cups castor sugar with a mixer for about 2 minutes, until lighter and creamy. 
4. Add 4 large eggs, one at a time, beating well after each addition.
5. Scrape down the sides of the bowl if needed. Beat in 2 tsp vanilla essence and 1 tbsp finely grated lemon zest.
6. In a jug, stir together 3/4 cup buttermilk and 1/4 cup fresh lemon juice.
7. Add the sifted 3 cups cake flour mixture to the butter mixture in three additions, alternating with the 3/4 cup buttermilk and 1/4 cup fresh lemon juice mixture.
8. Start and finish with the dry ingredients. Mix just until everything is combined. 
9. Spoon the batter evenly into the prepared Bundt pan or divide it between the two loaf tins. Smooth the top gently.
10. Bake at 350⁰F (180⁰C). A Bundt cake will usually take about 45 to 50 minutes, while two loaf cakes may take around 35 to 45 minutes. Start checking a little early because ovens and pan sizes vary.
11. The cake is ready when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs attached. Let the cake cool in the pan for about 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely.

Lemon Glaze

1. In a small bowl, whisk together 1 1/2 cups icing sugar, 2 tbsp fresh lemon juice and 1 tbsp fresh cream until smooth. If the glaze is too thick to drizzle, add a little more cream, just a small amount at a time.
2. Spoon or drizzle the lemon glaze over the cooled cake, letting it run naturally down the sides.
3. Scatter 1 tbsp finely grated lemon zest over the top while the glaze is still wet.