In a small bowl, mix the flour and butter together until smooth.

Stir in the oil.

Brush generously all over the inside of your bundt pan, making sure to reach every corner and crevice.

Grease your bundt tin well. If you have cake release spray, that’s my preferred option.

Preheat the oven to 180C (160C fan, 350F).

Put the sugar and butter in a large bowl and whisk together until fluffy.

Add the beaten eggs a little at a time and whisk in.

Sift in the flour and fold until smooth.

Add the zest of 3 lemons and the juice of 1.5 lemons (about 3 tbsp) to the mixture and gently mix through.

Bake for approximately 45 minutes. The cake should be golden on the outside and the skewer pushed into the very centre should come out clean - keep an eye on it as you don't want it to over-bake.

Allow the cake to cool in its tin on a wire rack for 30 minutes before carefully turning out onto the rack.

In a small pan, mix the juice of 2 lemons (about 4 tbsp) with the icing sugar.

Place over a medium low heat and stir until the sugar has dissolved, then bring to a boil for 1-2 minutes until you have a light syrupy texture.

Use a pastry brush to distribute the warm syrup all over the sponge.

Now allow the cake to cool completely.

Put the icing sugar, milk and the juice of the remaining lemon (about 1 tbsp) in a bowl and whisk together until smooth.

Drizzle over the bundt cake and allow to set before slicing and serving.