Lightened-up Lemon Bundt Cake

I don't know what could be better than a slice of cake with a cup of tea or coffee for breakfast. It's such a weakness of mine! This is a lightened up version and instead of 2 sticks of butter uses only 1. That means you can enjoy more of it! However, do not expect a buttery and a dense cake - it's a bit crumbly but still delicious! Oh, and it's best eaten the day it is baked. You may leave it for another day but I suggest finishing it within 2 days as it hardens quite fast.

Adapted from My Recipes.

 Cake
3 cups/380g all purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 tbsp lemon zest
1 1/2 cups/337g granulated sugar
1/2 cup/113g unsalted butter, room temperature
3 tbsp lemon juice
3 large eggs, room temperature
1 cup/240ml buttermilk
Glaze
1 cup/125g confectioners' sugar
2 tsp buttermilk
3 tsp lemon juice

1) Preheat oven to 180C. Spray a 12-cup bundt pan with nonstick cooking spray with flour.

2) In a large bowl, whisk together the flour, baking powder, salt and baking soda. 

3) In another bowl, combine the sugar and lemon zest. Add butter and cream the butter and sugar mixture with a mixer on medium speed until light and fluffy. Mix in the lemon juice. Add the eggs, one at a time, beating well after each addition. Alternately add the dry ingredients in three additions and the buttermilk in two additions, beginning and ending with the dry ingredients and beating just until combined.

4) Pour the batter into the prepared pan. Bake for about 45 minutes*, or until a toothpick inserted in the cake comes out clean. Remove the pan to a wire rack and let the cake cool for 10 minutes before turning it out of the pan. Allow to cool completely.

To make the glaze: 
1) In a medium bowl, whisk together the confectioners' sugar, buttermilk and lemon juice. Drizzle over the cooled cake and allow to set before serving.