pre heat the oven to 160c fan
Grease a 6 cup bundt tin with melted butter and then sift some flour in and tap it to remove any excess and place in the fridge while you prepare the sponge. I do this to stop it sticking, if you have another method that works well use that. (alternatively you can make a sandwich style cake with two 8 inch tins and fill with whipped cream and curd or one large cake or tray bake tin)
In a stand mixer fitted with the whisk attachment beat the butter and sugar for 5 minutes, until pale and creamy, stopping half way to scrape the sides of the bowl with a spatula.
Add the eggs, one at a time, beating for three minutes between each one so they are well combine.
Sift the flour, baking powder and a good pinch of salt into the bowl and mix in very briefly using the electric whisk, then use the spatula to fold in properly. (you don't want to over mix the flour or it will result in a tough cake)
fold in lemon zest, juice and finish by folding in the milk.
Scoop into the bundt tin, and tap it to level out.
Bake on the middle shelf of the oven for about 40 minutes, or until a knife inserted comes out clean (the depth of you tin could mean baking times vary, check it from 35 minutes onwards, it can take up to 60 minutes for a deep patterned bundt tin) . After 25 minutes, i rotated the tin. I didn't want it to get too much colour as i wanted to use the bottom of the bundt cake as the top and not flip it over, if you are using a patterned bundt tin then this wont matter so much, but to keep it a nice golden colour i placed some tin foil over the top when i was happy with the colour for the remainder of the bake.
let cake cool in the tin for 15 minutes,