Ingredients:

  • 2.25 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup full-fat sour cream, room temperature
  • 1 tbsp lemon zest, finely grated
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 drop vanilla extract
  • 2 cups mixed summer berries

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, beat softened butter and granulated sugar on medium-high until pale and fluffy (approximately 3 minutes). Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
  3. Reduce mixer speed to low. Alternately add the dry flour mixture and the sour cream, starting and ending with the flour. Mix only until the streaks of flour disappear to avoid over-mixing.
  4. Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.
  5. Cool the cake in the pan for 10 minutes before transferring to a wire rack. Whisk together powdered sugar, lemon juice, and vanilla extract to create a glaze; drizzle over the cooled cake and top with mixed summer berries.