• In a bowl mix together 2 ½ cups cake flour, 1 tsp of baking powder, ½ tsp of baking soda, and a pinch of salt. Set aside.
• With a mixer on medium speed in a separate bowl, beat together 8 oz of cream cheese and 8 oz of unsalted butter until completely incorporated. Then, continuing beating gradually add in 1 ½ cup of sugar and beat until fluffy. Now we can add zest from one lemon and 1 tsp of vanilla extract. Whisking constantly add 5 eggs. Beat well at medium speed for 2-3 more minutes.
• Now lower the speed and combine wet mixture with the flour mixture. When you see the flour well-incorporated, add juice from 1 ½ lemon and mix it again. At the end fold in about 2 cups of berries. You will get a creamy and fluffy cake batter.
• Meanwhile, preheat the oven to 350°F. Grease generously the bundt cake pan with butter or nonstick spray. Transfer the batter in a pan and bake for about 60 minutes.
• Remove from the oven and leave it to cool completely.
• Spread icing over the top of the cake and decorate with fresh berries, mint leaves or confetti.
• Infuse your favorite tea and serve with pleasure.

Glaze:

• Beat together until fluffy, 5 oz of cream cheese and 2 oz unsalted butter. Then add 1 cup of icing sugar and zest from one lemon. Beat 2 more minutes and optional add juice from ½ lemon. Beat one more minute.