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1
Preheat oven to 350u00b0F. Generously grease and flour a 9-inch Bundt pan.
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2
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.
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3
While butter is beating, sift flour, baking soda, and salt, and set aside.
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4
In a small bowl, combine buttermilk, lemon zest, and lemon juice. Set aside.
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5
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.
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6
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.
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7
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.
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8
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.
