1 Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan and set aside.

2 In a small saucepan over medium heat, melt 3 tbsp butter. Stir in the brown sugar until it dissolves and becomes syrupy, about 2 minutes. Pour the mixture into the bottom of the prepared bundt pan and spread evenly.

3 Arrange pineapple slices over the brown sugar in a single layer. Place a cherry in the center of each pineapple ring or tuck cherries between rings.

4 In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

5 In a large bowl, cream 1/2 cup softened butter with the granulated sugar until light and fluffy (about 3–4 minutes).

6 Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract and lemon zest (if using).

7 Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined. Stir in the 2 tbsp pineapple juice.

8 Spoon the batter gently over the pineapple layer, spreading it evenly but not pressing down.

9 Bake for 45–55 minutes, or until a toothpick inserted into the cake (avoiding the pineapple) comes out clean.

10 Let the cake cool in the pan on a wire rack for 10–15 minutes. Run a thin knife around the edge to loosen, then invert the bundt pan onto a serving plate. Tap gently to release the cake.

11 If any pineapple or cherries stick to the pan, lift them back into place. Allow the cake to cool another 20–30 minutes before dusting with powdered sugar, if desired.

12 Slice and serve warm or at room temperature. Store leftovers covered at room temperature for 2 days or refrigerated for up to 4 days.