Lemon Cream Cake

• Cake:
• 1 3/ 4 cups sugar
• 1 1/ 3 cups buttermilk
• 2/ 3 cup butter, softened
• 1/ 3 cup sour cream
• 3 eggs
• 2 1/ 2 teaspoons baking powder
• 1 teaspoon vanilla
• 1/ 2 teaspoon baking soda
• 1 teaspoon lemon extract
• 3/ 4 teaspoon salt
• 3 cups all-purpose flour
• Lemon Whipped Cream:
• 1 1/ 2 cups heavy whipping cream
• 1/ 3 cup powdered sugar
• 1 1/ 2 teaspoons grated lemon peel
• fresh berries

Heat oven to 350 degrees F (175 degrees C) Grease and flour pan; set aside. In large bowl, mix sugar, butter, eggs, vanilla and lemon  extract; beat 3 minutes, until light and fluffy. Add remaining cake ingredients; mix on medium speed, scraping bowl often, until well combined. Pour batter evenly in pan, filling only 3/4 full. Bake 40-50 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.

When ready to serve, in medium bowl, combine whipping cream, powdered sugar and lemon peel. Beat with electric mixer on high speed until stiff. Serve cake with whipped cream and fresh berries.