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Preheat & prepare

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round or square baking pan, or line it with parchment paper and set aside.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

In a separate bowl, whisk the melted butter and eggs until smooth. Add the whole milk and vanilla extract and whisk until fully incorporated.

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon until just combined—do not overmix; a few small lumps are fine.

Fold in the fresh berries and lemon zest carefully so they are evenly distributed. If using particularly large berries, you can halve them to prevent large pockets.

Pour the batter into the prepared pan and use a spatula to level the top. If desired, sprinkle a few extra berries on top for presentation.

Bake in the preheated oven for 25–30 minutes, or until the top is golden and a toothpick inserted into the center (avoiding any large berry) comes out with a few moist crumbs but not wet batter.

Remove from oven and let the cake cool in the pan on a wire rack for 10–15 minutes. If desired, brush the top with the optional melted butter for extra shine and flavor.

When slightly cooled, dust the top with powdered sugar. Slice and serve warm or at room temperature.