For the cake, preheat oven to 350 °F and grease and flour a 12-cup bundt pan. In a large bowl, cream butter and sugar until smooth. Stir in lemon zest and vanilla extract. Beat in eggs, one at a time, until fully incorporated. In separate bowl, sift 2 cups all purpose flour, pastry flour, baking powder and salt. Add flour to butter mixture alternately with buttermilk mixture, starting and finishing with the flour. Be sure to scrape the sides of the bowl often, for an evenly textured pound cake. Toss berries with remaining 2 Tbsp flour and fold gently into cake batter. Scrape batter into prepared pan and spread to level. Bake on center rack of the oven for 60 to 70 minutes, until a tester inserted in the center of the cake comes out clean.
For syrup, stir lemon juice and sugar in a small saucepot over medium heat until sugar is dissolved. As soon as cake comes out of the oven, pierce holes in it with a skewer and brush with half of the syrup. Allow cake to cool for 20 minutes, then turn it out onto a plate. Poke top of cake with more holes and brush with remaining syrup. Allow to cool before slicing.
For a spectacular individual dessert presentation, prepare the above recipe in 12 greased mini bundt tins. Bake for 35 to 45 minutes, until a tester inserted in the center of the cake comes out clean. Follow the remaining instructions for glazing the mini cakes, then dip into 2 ounces of melted white chocolate.