Lemon Berry Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

-Set the oven to 350°F

Step 2

-Grease and flour a 9x13 pan.

Step 3

-Rub lemon zest into the sugar until the sugar looks fluffy.

Step 4

Stir in eggs and whisk for 2 min until light and frothy.

Step 5

-Purée 1/2 cup of berries with 1/4 cup of heavy whipping cream. Add that, the oil and extract if using, and whisk until combined.

Step 6

-Add your dry ingredients to the wet ingredients and fold it in.

Step 7

-Pour the batter into the greased, 9x13 pan, and hit the bottom of the pan on the counter to get the air bubbles out.

Step 8

-Purée the remainder of the fruit with the rest of the heavy whipping cream (1/4 cup) and dollop it by spoonfuls into the cake batter.

Step 9

-Use a toothpick and make a design by twirling it through the purée and cake batter.

Step 10

-Bake for 40-45 minutes, or until a tooth pick stuck in the middle comes out clean.

Step 11

-Blend the powdered sugar, lemon juice, & warm cream until thickened.

Step 12

-When the cake is cool, drizzle the glaze all over the cake.