Preheat your oven to 350°F or 177°C. Grease a Bundt pan (about 10 - 12 cups) with nonstick spray or butter.

In a large bowl, mix the dry ingredients, such as cake flour, baking soda, baking powder, and a pinch of salt. Set aside.

Grab a separate bowl and mix 1 cup of Greek yogurt, ⅓ cup of lemon juice, and 2 teaspoons of lemon zest. Set aside.

Beat 2 cups of granulated sugar and 1 cup of butter in an electric stand or handheld mixer with a whisk or paddle attachment on high for 2 to 3 minutes or until smooth. Scrape down the bowl while mixing.

Beat in the pure vanilla extract on medium. Once incorporated, fold in 3 eggs at low speed, one at a time. Wait until each egg is completely blended before tossing in the next. Stop mixing after the last egg.

Dump the dry ingredients (step 2) with the butter-egg bowl. Gently pour the Greek yogurt mix on top, then beat them on medium until incorporated. Gently mix the blueberries, chopped strawberries, raspberries, and blackberries with a spatula.

Pour the batter into the greased pan. Bake it for around 55 to 70 minutes.

After 30 minutes, loosely wrap aluminum foil over the pan to prevent over-baking. After 55 minutes, insert a toothpick into the cake to check its doneness. A clean toothpick means the cake is ready.

Take the pan out of the oven and let it cool for about 1 hour. Then, free the cake off the pan and let it rest on your serving plate or a wire rack.

Whisk 1 cup of confectioners’ sugar, 3 tablespoons of lemon juice, and ¼ teaspoon of vanilla extract in a medium bowl. Drizzle the glaze on the Bundt cake, wait a few hours for it to set, slice, and dig in!