Start with the lemon Curd: 1) In a heat-proof bowl (or the top of a double boiler) wisk the egg yolks and sugar vigorously for 1 minute. Add the lemon juice and zest and whisk for another minute. 2) Place the bowl over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Cook, wisking constantly, until thickened, about 10-15 minutes. Add the butter one piece at a time, whisking until completely melted before adding another. 3) Remove from heat, place pl...

Then the cake: Preheat oven to 350 degrees and grease 2 9" cake pans

Separate the 4 eggs and set aside

In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Add in vegetable oil and beat for another minute.

Gradually add in sugar, 1/2 cup at a time, beating until well combined. Add in egg yolks, one at a time, beating well after each addition.

In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.

In a small bowl, mix together milk, vanilla extract, and sour cream.

Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.

Beat egg whites until they form stiff peaks. Gently fold egg whites into the cake batter until completely combined.

Divide batter evenly in cake pans.

Drop about 20 blueberries over each pan of batter.

Bake for 25-30 minutes, or until a cake tester comes out clean. Allow to cool.

Lemon Whipped Cream:

With a mixer on high, beat heavy whipping cream until it begins to thicken. Add in lemon zest, powdered sugar, and vanilla extract, and beat until soft peaks form.

Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form.

Once cakes are cooled, remove from the cake pans. Place the bottom layer on a flat plate or cake stand and top with about 1/2 cup of lemon curd and about 1 cup whipped cream, spreading almost to the edges.

Place the second layer on top and top with about 1 cup of lemon curd and 1 1/2 cup whipped cream, spreading almost to the edges, and add raspberries and strawberries.

If any of the cream has come out of the sides of the cake, use a spatula to smooth the cream around the cake (as you can see in my pictures--the thin layer still allows the edges of the cake to be seen).

Top with fresh strawberries, blackberries and blueberries.

Store in the refrigerator

Enjoy!