Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. Set aside.

In a medium bowl, whisk or sift 2 ½ cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside.

In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes.

Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition.

Beat in vanilla, briefly.

Add ⅓ flour mixture to batter, beating until just combined, followed by half the buttermilk, another ⅓ of the flour mixture, the remaining buttermilk and remaining flour mixture.

Scrape down from time to time and don’t mix any more than you need to.

In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour.

With a silicon spatula, gently fold the berries into the cake batter.

Spread cake batter in the prepared baking pan and spread the top smooth.

Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30.

The cake is done as soon as a tester comes out clean of batter.

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way.

Cool completely.

Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick.

Spread carefully over top of cake, letting it trickle down the sides.