Lemon-Berry Savarin

Coat an 8- to 10-cup ring or tube pan with nonstick spray, then flour. Combine 3/4 cup flour, the yeast, sugar and salt in large bowl. In a 2-qt saucepan, heat milk and butter until very warm (120 ° to 130 ºF on an instant-read thermometer). Gradually add to flour mixture; beat with an electric mixer on medium speed 2 minutes, scraping bowl occasionally. Add eggs, 1 cup flour and the lemon zest; beat 2 minutes on high speed. Stir in remaining 1/2 cup flour until blended. Spread dough evenly into prepared pan. Cover with plastic wrap and a clean kitchen towel. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, mix sugar and water in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes or until syrupy. Remove from heat; stir in lemon juice and limoncello. Heat oven to 375 ºF. Bake for 25 minutes or until a wooden pick inserted in cake comes out clean. Prick surface with a skewer; brush warm cake with half of the syrup. Run knife around edge to release; invert cake onto wire rack set over a pan. Spoon or brush remaining syrup over cake. Let cool completely. Mound berries in center.