Lemon Bundt Cake with Cranberry Orange Glaze

Preheat oven to 350°F. Generously grease and flour a 9-inch Bundt pan.

In a stand mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes.

While butter is beating, sift flour, baking soda, and salt, and set aside.

In a small bowl, combine buttermilk, lemon zest, and lemon juice. Set aside.

Add eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. Alternate adding the sifted dry ingredients and the wet ingredients (three times) to the butter-sugar mixture, stirring on low until just incorporated.

Pour batter into prepared Bundt pan. Bake until center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes.

Remove cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.

In a small bowl, combine confectioner’s sugar, cranberry juice, and orange zest. Stir until very smooth. Add a little more confectioner’s sugar or water as necessary to achieve a glaze consistency similar to that of honey. Spoon the glaze evenly over the cake. When the glaze has firmed, transfer to a cake stand and garnish with blackberries and lemon wedges. Serve at room temperature.