1. Preheat your oven to 350°F (175°C)

2. Take a small saucepan and melt the butter on low heat. Stir from time to time until it becomes a soft brown shade and smells nutty. Take it off the heat

3. In a big mixing bowl beat the eggs and sugar until they are light and airy. In another bowl mix the flour baking powder and vanilla sugar

4. Add the dry mix to the egg mix while alternating with the browned butter lemon zest and lemon juice. Stir until everything is blended

5. Put the mix into a greased 11.5-cup (2.75L) bundt pan. Bake for around 40 minutes or until a toothpick in the middle comes out clean

6. Take the cake out of the oven and leave it in the pan for 10 minutes before moving it to a wire rack to cool all the way

7. Glaze: In a small saucepan add the milk and butter. Heat gently while whisking until the sugar is dissolved. Bring to a simmer and cook for 2 to 3 minutes until the glaze is slightly thicker. Pour it over the cooled cake