Lemon Cream Bundt Cake W/ Lemon Whipped Cream and Fresh Berries

Ingredients

• 1 34 cups sugar
• 23 cup butter
• softened
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3 cups all-purpose flour
• 1 13 cups buttermilk
• 13 cup sour cream
• 2 12 teaspoons baking powder
• 12 teaspoon baking soda
• 34 teaspoon salt
• 1 12 cups heavy whipping cream
• 13 cup powdered sugar
• 1 12 teaspoons grated lemon peel
• fresh strawberries
• raspberries
• blueberries

Instructions

1. Heat oven to 350 degrees.
2. Grease and flour bundt cake pan; set aside.
3. In large bowl, mix sugar, butter, eggs, vanilla and lemon extract; beat three minutes, until light and fluffy.
4. Add remaining cake ingredients; mix on medium speed, scraping bowl often until well combined.
5. Pour batter into pan and bake for 30-35 minutes or until toothpick inserted comes out clean.
6. Cool 10 minutes in pan.
7. Remove from pan and cool completely.
8. When ready to serve, in medium bowl, combine whipping cream, powdered sugar and lemon peel.
9. Beat with mixer on high speed until stiff.
10. Serve with cake and berries.