Preheat the oven to 180 °C. Using the reserved 25g of butter, generously grease the inside of the bundt tin using your hands or a baking brush to ensure you get right into the corners of the tin. You need to be generous with the butter and cover every inch of the tin. Otherwise, the cake will not turn out of the tin.

Sift the flour, baking powder and salt into a large bowl.

Cream the butter and sugar in a high-powered electric mixer until very pale and fluffy. Add the eggs one at a time, whisking well after each addition. You may need to scrape down the sides halfway through to ensure an even mix.

Fold in the flour mixture, careful not to knock out the air you’ve so carefully whisked in.

Dollop the mixture into the greased bundt tin and gently smooth the top to ensure an even bottom.

Bake for 60 minutes or until golden brown and a skewer inserted into the centre comes out clear.

Leave the cake to cool in the tin for 15 minutes, then turn it out onto a wire rack to cool completely.

Sift icing sugar generously all over the cake, cut into slices and serve.