Preheat the oven to 180°C (350°F), rack in the centre. Generously grease a large bundt pan, getting into every groove and the centre funnel, then dust lightly with flour and tap out the excess (or use a cake-release spray). Don't rush this step — it decides whether your cake turns out cleanly.

In a bowl, whisk together the flour, baking powder and salt. Set aside.

In a small bowl, rub the lemon zest into the sugar with your fingertips until fragrant.

In a large bowl, beat the lemon sugar, eggs and vanilla on medium-high until pale, smooth and slightly thickened, about 1 minute.

Turn the mixer to low. Add the flour mixture in three parts, alternating with the milk and oil (added in two parts), beginning and ending with the flour. Mix only until just combined and smooth — don't overbeat.

Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.

Bake for 45–50 minutes, until the top springs back to a light touch and a skewer inserted into the centre comes out clean.

Cool in the pan on a wire rack for 10–15 minutes — not less, not much more. Then invert onto the rack and lift the pan away. Cool completely.

Finish with a glossy chocolate glaze, pouring it over the top and letting it run down the sides. Slice and serve.