Lemon Berry Yogurt Cake

Unlike any other cake Ive baked this incomparably moist lemon berry yogurt cake has a soft creamy and buttery crumb. Lightly flavored with fresh lemon and bursting with Greek yogurt and mixed berries its a generous drop of sunshine in a Bundt cake pan. Its been dubbed one of the best desserts Ive ever made.
Ingredients
3 cups 354g cake flour spooned leveled
1 and 12 teaspoons baking powder
12 teaspoon baking soda
1 teaspoon salt
1 cup 240g plain Greek yogurt at room temperature

2 teaspoons lemon zest
13 cup 80ml fresh lemon juice
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
2 cups 400g granulated sugar
1 and 12 teaspoons pure vanilla extract
3 large eggs at room temperature
2 cups 325g mixed berries fresh or frozen do not thaw
Lemon Glaze
1 cup 120g confectioners sugar
3 Tablespoons 45ml fresh lemon juice
14 teaspoon pure vanilla extract
Instructions
Make the cake Preheat oven to 350F 177C. Generously grease a 1012 cup Bundt pan with butter or nonstick spray.
Whisk the cake flour baking powder baking soda and salt together in a large bowl. Set aside.
Whisk the yogurt lemon zest and lemon juice together in a medium bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on high speed until smooth and creamy about 23 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula. On medium speed beat in the vanilla extract. On low speed beat the eggs in 1 at a time allowing each to fully mix