This Lemon Buttermilk Spring Fling Cake has a heavenly lemon flavor from lemon juice, lemon zest, and lemon extract and loaded with fresh strawberries, blueberries, and raspberries topped with a fluffy and glossy whipped cream.
In a large bowl, whisk together flour, granulated sugar, baking powder, ground ginger, and salt, if using.
Whisk in lemon zest; set aside.
In a separate small bowl, whisk together the eggs, buttermilk, sour cream, lemon juice, oil, and lemon extract.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
Turn batter out into greased pans. You may have extra batter left over that can be baked in a separate pan.
Bake cakes for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Place pans on a wire rack and allow cake to cool.
Chill your bowl and beaters in advance.
Combine chilled cream, powdered sugar, and vanilla. Start blending at low speed, continue blending until cream increases and soft peaks start to form.
Lightly blend in sour cream.
Place one cake layer on a serving plate or cake stand and spread 1/3 of the whipped cream over the cake and add a handful of fresh sliced strawberries, blueberries, and raspberries. Repeat with the remaining two cake layers.
Be careful not to over fill your layers with fruit or the cake will be hard to slice.
Serve or store in the fridge for up to 1 day. If desired, decorate the cake with edible flowers and sprinkle with powdered sugar.