Lemon Drizzle Bundt with Berries and Rose - Another Pantry

Ingredients

• 250g unsalted butter, softened plus extra for greasing the cake tin
• 250g golden caster sugar
• Zest of 3-4 lemons, saving the juice for the syrup and icing
• 3 large eggs
• 1 tsp vanilla extract
• 250g plain flour
• 2 tsp baking powder
• ½ tsp salt
• 50g buttermilk
• 2 tbsp golden caster sugar
• 2 tbsp lemon juice
• 2 sprigs of rosemary
• 100g icing sugar
• Juice of 2 lemons