1. Preheat the oven to 350⁰F (175⁰C). If you’re using a dark or nonstick Bundt pan, reduce the temperature to 325⁰F (165⁰C).
2. Generously grease a 10-cup Bundt pan with butter or baking spray, making sure you get right into the ridges and centre tube. Dust the entire pan with flour, turning and tapping out the excess. Don’t skip the flouring step here. This cake is beautifully moist, and it can cling to the pan if it isn’t properly prepared.
3. Whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder and 1 tsp salt in a medium bowl.
4. Put 1 3/4 cups granulated sugar and the zest of 1 lemon into the bowl of a stand mixer.
5. Rub the lemon zest into the sugar with your fingertips until the sugar feels moist.
6. Add 1 cup unsalted butter, at room temperature, and beat on medium speed for 3 to 5 minutes, until the mixture is pale and fluffy. Don’t rush, as the extra creaming time helps give the cake a lighter texture.
7. Reduce the mixer speed to low. Add 3 large eggs, at room temperature, one at a time, mixing for about 1 minute after each addition. Scrape down the sides and bottom of the bowl before adding the next egg.
8. Mix in 1/2 tsp vanilla extract just until combined.
9. With the mixer on low, add 1/3 of the flour mixture and mix just until almost incorporated. Add 1/2 of the 3/4 cup buttermilk, followed by another 1/3 of the flour mixture. Add the remaining buttermilk, then finish with the remaining flour mixture. Mix only until the batter comes together. Don’t overmix it.
10. Place 3 cups mixed berries in a large bowl. If using cherries, make sure they’re pitted and cut into smaller pieces so they distribute more evenly through the cake.
11. Sprinkle the berries with the remaining 2 tbsp all-purpose flour and gently toss until coated. This helps reduce the berries sinking straight to the bottom of the cake.
12. Using a rubber spatula, gently fold the floured berries into the batter. Take your time here because you don’t want to crush the berries and turn the whole batter purple.
13. Spoon the batter evenly into the prepared 10-cup Bundt pan and smooth the top.
14. Give the pan a gentle tap on the counter once or twice to help settle any large air pockets, but don’t bang it around.
15. Bake at 350⁰F (175⁰C) for 55 to 60 minutes, or at 325⁰F (165⁰C) if using a dark or nonstick pan. The cake is ready when a cake tester or wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. A little berry juice on the tester is fine, but you don’t want wet cake batter.
16. Let the cake cool in the pan on a wire rack for 30 minutes. Run a thin knife gently around any areas that appear to be sticking, then carefully turn the cake onto a serving platter. Let it cool completely before glazing.

Glaze (Optional)

1. Whisk together 2 cups powdered sugar, 2 tbsp milk and 1 tbsp very soft unsalted butter until smooth and thick.
2. If the glaze feels too thick to drizzle, add more milk 1 tsp at a time, whisking after each addition. If it becomes too thin, add a little more powdered sugar.
3. Drizzle the glaze over the completely cooled cake and let it sit for a few minutes before slicing.
4. I actually left the glaze off mine because we prefer this cake naked, and honestly, it didn’t need it.