Preheat oven to 350°F. Grease the bunt pan well with vegetable shortening Crisco is best. Sift flour into greased pan coating all sides of pan with flour and dump out excess flour, set prepared pan aside.
Pour the cold water, lemon zest, lemon juice, canola oil, eggs and cake mix into mixer bowl.
Mix all the ingredients listed for 30 seconds on low speed using paddle attachment. Scrap sides and bottom of mixer bowl with spatula.
Continue mixing cake batter for 1 minute on medium speed.
Pour the cake batter into grease bunt pan, spreading batter evenly over bunt pan, then tap the pan on table several times to remove any air bubbles.
Place in oven and bake for 45 to 50 minutes, check with toothpick. If toothpick comes out clean, remove from oven and cool on wire rack.
Meanwhile the cake is cooling bring together sugar, water, lemon zest and lemon juice to boil in saucepan. Continue boiling for 2 minutes. Remove from heat.
Remove Lemon Pound Cake from bunt pan, and place onto wire rack over sheet pan. Pour the Lemon Syrup Glaze over the cake evenly. Continue to cool cake.
Optional is to make Lemon Flat Icing to frost cake.
To make Lemon Flat Icing combine in mixer bowl sifted confectioner sugar, lemon zest, lemon juice, cold water and soft butter. Mix with wire whisk until smooth then whisk in one chunk at a time soften butter.
Adjust consistency with confectioner sugar and water to make just right consistency to pour over cake, yet coat cake well. Let rest for flat icing to set up.
Slice into 18 portions and serve with fresh berries.