At last my new little bundt tin gets an outing with this cake whose recipe I found in Stella magazine. It's a pretty simple pound type cake but the brown sugar and buttermilk combo does give it an unusual flavour (in a good way). It would be great served with some macerated berries - I didn't get round to doing those but think it needed something slightly sharp to go with it.
250g plain flour
1/4 tspn baking powder
pinch of salt
300g soft brown sugar
4 eggs, lightly beaten
1 tspn vanilla extract
finely grated zest of l lemon
icing sugar, for sifting
1. Preheat the oven to 160c/gas mark 3. Butter a cake/bundt tin.
2. Sift the flour, baking powder and salt together. Cream the butter and sugar until pale and fluffy then add the eggs a little at a time, beating well after each addition. Beat in the vanilla and lemon.
3. Fold in the dry ingredients, alternating with big spoonfuls of buttermilk. Pour into the tin and bake for 90 mins.
4. Turn the cake out on to a wire rack and leave to cool. Sift icing sugar over it once cooled.