James Carrier
YieldsMakes 12 to 16 servings

How to Make It

1

Beat whipping cream and sugar until soft peaks form; gently fold in lemon peel. Spread the bottom layer of the cake with jam, then with lemon curd. Top with second cake layer. Frost with the lemon whipped cream. Mound the top of the cake generously with fresh berries of your choice.

Ingredients

 2 cups chilled whipping cream
 1/4 cup sugar
 1 tablespoon grated lemon peel
 1/4 cup raspberry or blackberry jam
 1 cup purchased lemon curd
  Fresh berries

Directions

1

Beat whipping cream and sugar until soft peaks form; gently fold in lemon peel. Spread the bottom layer of the cake with jam, then with lemon curd. Top with second cake layer. Frost with the lemon whipped cream. Mound the top of the cake generously with fresh berries of your choice.

Berry-lemon Cake

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