Preheat the oven to 325 degrees. Butter and flour a 12-cup non-stick Bundt pan, tapping out excess flour.

In a medium bowl, sift together the flour, baking powder, and salt.

In the large bowl of your electric mixer, combine the softened butter with sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, mix in half the flour mixture. Add all of the buttermilk, lemon zest, lemon juice, and vanilla. Mix in the remaining flour, beating only just enough to combine.

Transfer the batter to the prepared pan, smoothing the top with a rubber spatula. Bake for 45 to 55 minutes until top is golden and puffed and a cake tester or toothpick inserted in the middles comes out clean. Cool on a wire rack for 15 minutes. Gently, loosen the sides of the cake from the pan with a narrow spatula and invert it onto a cake stand or platter to cool completely.

Once cooled, combine the glaze ingredients in a medium bowl. Using a wire whisk, combine thoroughly. Pour the glaze over the top of the cake. It will cascade down the sides, and will set nicely once refrigerated. The cake should be refrigerated at least four hours before serving. During the initial fridge time, I periodically spoon what icing has puddled at the bottom of the plate back onto the top of the cake. This creates a very pretty, almost batik-like effect.

Wash, hull and slice the strawberries about an hour or so before serving. Sprinkle with just enough confectioners’ sugar to cover, and then give it a good stir. The berries create their own lovely syrup with the assistance of the sugar. Serve alongside the sliced cake.