Lemon Cake

To make cake: Preheat oven to 350 degrees F. Coat an 8-inch Bundt pan (6-cup capacity) with cooking spray. Dust the pan with a little flour, shaking out the excess, and set aside.

Melt butter in a small saucepan over medium heat. Swirl the pan until the butter turns light brown, about 60 seconds. Combine the butter, buttermilk and oil in a small bowl; set aside.

Sift flour, baking powder, baking soda and salt into a bowl. Beat eggs and sugar in a mixing bowl until thick and pale, 3 to 5 minutes. Blend in lemon zest, lemon juice and vanilla. Alternately fold the dry ingredients and buttermilk mixture into the beaten eggs with a rubber spatula, beginning and ending with the dry ingredients.

Spoon the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 30 to 35 minutes. Let the cake cool in the pan on a rack for 5 minutes. Invert onto the rack and set over a large baking sheet with sides. Let cool slightly.

To make syrup: Poke holes all over the cake with a wooden skewer or cake tester. While the cake is still warm, whisk together confectioners' sugar and lemon juice in a small bowl and slowly spoon the lemon syrup over the cake, spooning any syrup that accumulates on the pan below back over the cake.

Shortly before serving, lightly dust the cake with confectioners' sugar, if desired. Serve with Mango-Raspberry Compote.