Triple Berry Butter Cake - cooking recipe

Ingredients

6 cups mixed berries (raspberries, blueberries, blackberries)
4 eggs
3 cups all-purpose flour
1 1/2 cups sugar
1 cup unsalted butter, softened (2 sticks)
1/3 cup heavy cream
2 teaspoons baking powder
1 1/2 vanilla extract
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt

Preparation

Preheat oven to 350 degrees and butter a 9X13\" baking dish.
Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then allow to cool.
In a large bowl or mixer, beat together eggs, sugar, and salt until lightened in in color, and thick and ribbony, 4-6 minutes. Beating time doubles if using a hand mixer.
Mix in baking powder, vanilla, and lemon zest.
In batches, gradually add flour to batter and mix just until incorporated, then carefully fold in 5 cups of mixed berries.
Pour batter into greased baking dish and top with remaining berries.
Place in oven and bake 50-60 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool at least 15 minutes.
To remove from pan, run a knife around the edges of the pan and invert cake onto serving plate. Serve upside down, or right side up.