triple berry summer buttermilk bundt

INGREDIENTS

• 2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
• 2 teaspoons (10 grams) baking powder
• 1 teaspoon fine sea salt or table salt
• 1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
• 1 3/4 cups (340 grams) granulated sugar
• Zest of 1 lemon
• 3 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 3/4 cup (175 ml) buttermilk
• 3 cups (350 to 450 grams) mixed berries
• 2 cups (240 grams) powdered or confections’ sugar
• Juice of 1 lemon
• 1 tablespoon (15 grams) unsalted butter, very, very soft