# Berry Cake:
xxx berries (Betty Crocker’s similar cake used 1 ½ cups)
7.5 oz (1 ½ c) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick (½ c) softened unsalted butter
¾ c granulated sugar (1 of 3)
2 whole eggs
1 egg white
1 tsp vanilla extract
⅓ c milk
2 Tbsp granulated sugar (2 of 3)
1 ½ Tbsp granulated sugar (3 of 3)

# Lemon Whipped Cream:
1 tsp lemon zest (can eyeball it)
1 tsp lemon juice
1 cup heavy whipping cream

# Berry Cake:
Prepare a 9” springform pan by spraying the inside with a baking spray of vegetable oil and flour (such as Baker’s Joy).

If berries are particularly large, cut them into pieces about the size of a raspberry.

Whisk together dry ingredients and set aside.

Cream together butter and sugar; about three minutes in a stand mixer with a paddle attachment or until fluffy and lightened in color.*

Scrape down the bowl. On low-medium speed add eggs one at a time.

Add vanilla. At this point the batter should look a little curdled. That’s normal.

Alternate adding the dry mixture (by thirds) with the milk (by halves). That is ⅓ of the dry mixture, ½ of the milk, ⅓ dry, ½ milk, and the rest of the dry. Finish by hand with a rubber spatula to make sure all is incorporated without over mixing.

Gently fold in berries.

Scrape the batter into the prepared springform pan and smooth the top surface with the spatula. The cake will self-level while baking so it needn’t be perfect.

Sprinkle the top with 2 Tbsp granulated sugar.

Bake at 350°F for about 45 minutes or until a skewer inserted into the center comes out clean.

Remove from oven and cool on a wire rack.

# Lemon Whipped Cream:
Combine zest, juice, and cold cream in a chilled bowl. Cold cream whips faster.

This small quantity can be whipped by hand to make cleanup easier. Whisk back and forth, not in a circle or other motion, to get maximum efficiency when whipping by hand. Julia says she’s timed herself and can easily do this in 45 seconds. When mostly there, add 1 ½ Tbsp sugar. Whip to soft peaks.

To unmold cake run a paring knife around the outside of the cake to loosen it from the sides of the cake pan, being careful not to damage any non-stick surface. Pop off the sides of the pan. Use a long, thin spatula to loosen the bottom of the pan and transfer the cake to a serving plate.

* Chef Jeffrey of Old School Soul Food says to test by rubbing the mixture between your fingers to feel for grains of sugar. No (or very little) grit means the sugar is dissolved and it’s ready.