A moist pound cake that is perfectly suited with a cup of coffee (yes cake for breakfast!) or cold glass of milk.
Preheat your oven to 375 degrees F. Grease a 10" bundt pan or tube cake pan with butter, dust with a little spelt flour, then tap out the excess flour. Set aside.
In a medium bowl, sift the spelt flour, sea salt and baking powder together.
Using a stand mixer with paddle attachment or a large bowl and handheld mixer, cream the butter and 250g of the sugar together until light and fluffy, about 2 minutes. Add the vanilla extract and beat on low until combined, then add the eggs one at a time, beating on low to combine between each addition.
Add the dry ingredients and the 145ml of milk to the butter mixture and combine on low speed. If the dough does not have a firm dropping consistency (slowly falls off a spoon) add more milk 1 tbsp at a time until this consistency is achieved. Add approximately 2/3 of the dough to the pan and spread evenly.
Add the sifted cocoa powder, 1 tbsp of sugar and 5 tbsp of milk to the remaining 1/3 of the dough and combine on low speed. Add more milk 1 tbsp at a time, if needed, to achieve a firm dropping consistency.
Spread the chocolate dough evenly over the vanilla dough, then draw a fork down, around and up through both doughs to swirl. I usually do this in 6-8 spots around the cake pan.
Bake for 40-45 minutes or until a toothpick poked into the cake comes out clean. Let the cake cool for a few minutes in the pan, the invert onto a cooling rack.
When the cake has cooled, make the glaze by whisking the icing sugar and lemon juice together in a small bowl. Place a sheet of parchment paper under the cooling rack that the cake is on to catch the drips. Drizzle the glaze over the cake using the whisk.