Blackberry Bundt Cake

Ingredients

 * 1 cup 2 sticks unsalted butter, softened to room temperaure
 * 2 cups granulated sugar
 * 4 large eggs room temperature
 * 2 teaspoons baking powder
 * 3 cups all purpose flour
 * 1 teaspoon salt
 * 1 cup milk room temperature
 * 1 teaspoon lemon zest optional
 * 1 teaspoon lemon juice optional
 * 2 cups whole blackberries fresh or frozen
 * powdered sugar for topping optional

Instructions

 * Preheat your oven to 350 degrees with the rack in the center. Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or by using a non-stick cooking spray with flour added.
 * Cream the butter and sugar together on medium high for 3-5 minutes until light and fluffy. add the eggs, one at a time, mixing on medium.
 * In a separate bowl, combine the dry ingredients (the flour, salt, and baking powder). Add the dry ingredients to the butter mixture on low speed, 1/3 at a time, alternating with the milk. Finally, stir in the blackberries (and lemon juice and zest, if using) by hand. Transfer batter into prepared pan.
 * Bake 45-65 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow to cool in the pan for fifteen minutes, then carefully turn out onto a cooling rack. Allow to cool for 1 hour before topping with powdered sugar.
 * Serve plain or with whipped cream and fresh berries. Cake will keep well, tightly wrapped, for up to 4 days.