A fresh lemon bundt cake

 The other day I had some buttermilk left in the fridge and I was looking for a simple recipe. So I decided to try a lemon bundt cake, I based myself on this recipe by 'Con corazón de azúcar'. As the original is in Spanish, I will translate it here. It was one of the most perfect cakes. Soft, moist, fluffy, lemony, and not overly sweet. The original called for yeast, but I had ran out of it, so I just used baking powder instead and it worked perfectly (it's after all cake, not bread).

You will need
210 gr. flour
30 ml. lemon juice
1 tablespoon lemon zest ( I used the zest of 1 big lemon).
1 teaspoon baking powder
125 gr. butter, softened
2 eggs (medium sized)
200 gr. sugar
90 ml. buttermilk (you can make your own by adding 5 ml. lemon or white vinegar to 90 ml. milk and letting it rest for 10 minutes)
A bit of cinammon or vanilla (I used powdered cinammon).

To decorate 
fresh raspberries and blackberries
powder sugar
lemon juice

 What to do
Preheat oven to 180ºC. Mix the buttermilk with the lemon juice, lemon zest and cinammon. Let rest. Sieve the flour together with the baking powder. Beat the butter with the sugar until creamy and light. Add the eggs, one by one, until the mix is smooth and homogenous. Add the buttermilk and flour, alternating between the two, starting and ending with the flour and mixing slowly between each addition. Butter and flower a bundt or tube pan and pour the dough. Bake for approximately 40 minutes or until a skewer comes out dry. Let the cake chill in the pan for 10-15 min and unmould.

Once it is completely cool you can cover in a glaze made by mixing powdered sugar with lemon juice. I always proceed by adding lemon juice to 1/2 cup of powder sugar and then add more sugar or more lemon juice depending on the desired thickness. Pour over the cake and enjoy with fresh berries and a cup of tea!