‘Bundt’ refers to the shape of the pan – round and decorative, with a hole in the middle. They are often plain, but can be dusted with sugar or iced.

1. Pre-heat the oven to 160°C. Grease the inside of the bundt tin really well – it is easy for this cake to get stuck in the tin, so I brush with oil and then sprinkle with flour.
2. Cream together the fat (baking margarine keeps a large cake light in texture) and sugar for 5 mins (with electric mixer) until light and fluffy. Gradually add the eggs one at a time, beating well to prevent curdling. Sift flour into the mixing bowl and add the other ingredients. Stir carefully to combine – don’t over mix. Add some milk if too thick – it should just about drop off a spoon. Spoon into the tin and place in the centre of the oven. Bake for 50 mins, then check – it could take an extra 5-10 minutes (a skewer should come out clean).
3. Wait for the cake to cool to room temperature, as it should shrink back from the tin a little, then carefully invert over a plate and gently encourage the cake out. If it gets stuck, do your best to repair, and then cover with icing – no one will know.
4. Combine the icing sugar and lemon juice – consistency is all here – too thin and it will slide off the cake, too thick and you won’t get the nice ‘drip’ effect, so add the lemon juice slowly, testing the consistency as you go. Use edible flowers to decorate for a lovely spring flourish.