2 1/4 c. flour, divided
1 packet instant yeast
1 c. sugar, divided
1/2 t. salt
1/2 c. milk
10 T. unsalted butter
zest and juice of one lemon
1/2 c. water
Combine 3/4 c. flour, yeast, sugar and salt in large bowl of stand mixer fitted with paddle attachment. Stir to combine.
Place milk and butter into a microwave safe bowl or measuring cup. Microwave until the butter is melted and milk is warmed to 105-110*. If the mixture is too warm allow to cool to the correct temperature before proceeding.
With the mixer on low speed, gradually add the milk/butter mixture, mixing for two minutes.
Add the eggs, remaining flour and lemon zest . Mix on low speed until flour is incorporated, then beat vigorously for 2 more minutes.
Spread into a bundt pan that has been liberally treated with baking spray. Cover with plastic wrap and allow to rise for one hour.
Bake in a preheated 375* oven for 20-25 minutes, until a skewer inserted removes cleanly.
While cake is baking, combine the remaining 3/4 c. sugar with the water in a small saucepan. Bring to a boil and then simmer until reduced and thickened. Remove from heat and stir in the lemon juice.
When cake is removed from oven but still in the pan, brush half of the syrup over the cake and let it remain in the pan for 5 minutes.
Turn the cake out of the pan onto a cooling rack placed over parchment paper and brush the top and sides with the remaining syrup. Allow to cool completely before placing on a plate and garnishing with berries and whipped cream.