Make the lemon syrup: In a medium saucepan over medium heat combine the sugar, water, lemon juice and limoncello and warm until the sugar is dissolved. Cover and set aside.

Make the cake: Butter and flour a 9-inch (23cm) bundt pan or savarin mold. Set aside.

In a stand mixer with a paddle or in a medium bowl, mix together the flour, sugar, yeast and salt.

Add the milk, eggs and zest and beat for about five minutes to make a thick batter.

While continuously beating, add the butter about one tablespoon at a time until the batter is smooth and shiny.

Spread the batter into the prepared pan, cover with plastic wrap and put in a warm place to let rise for an hour.

After an hour, punch the dough down all over, cover and let rise for another hour, until the batter has risen to about ¾ of the way up the sides of the pan.

At the end of the second rise, preheat the oven to 350°F (180°C).

Remove the plastic and bake for 20-25 minutes, until the savarin is golden brown and a skewer inserted into the center comes out clean.

After the cake has rested in the pan for 10 minutes, carefully turn out onto a plate.

Pour half of the syrup into the pan and carefully return the cake to the pan.

With a skewer, poke many holes into the cake all the way through and pour the remaining syrup over the cake. Let the cake cool completely while soaking in the syrup.

Once the cake is cool, transfer to a serving plate.

Whip the cream to soft peaks and pile about half of the cream into the center of the cake. Place the remaining cream into a piping bag fitted with a large star tip and pipe stars decoratively over the top of the cake.

Top the cream with fresh berries and segmented oranges and serve.

Store leftovers in an airtight container for up to 1 day. Ungarnished cake can be stored in the cake pan, well wrapped and at room temperature for up to three days.