- 10 tablespoons unsalted butter, plus more for pan, at room temperature
- 1 1/2 cups sugar
- 1 1/2 teaspoons grated lemon peel
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 3 cups mixed berries, such as strawberries, raspberries and blackberries
- 1/2 cup fresh lemon juice
- 4 teaspoons chopped fresh mint leaves, plus whole leaves for garnish
- Whipped cream, as needed to top the cake
- Fresh mint, for garnish
Preheat the oven to 350º F and butter an 8-inch round non-reactive metal baking pan.
In the bowl of an electric mixer, beat the butter until smooth. Add 3/4 cup of the sugar and the lemon peel and beat until fluffy. Beat 1 egg into the butter and sugar mixture until well incorporated, followed by half of the flour. Repeat with the remaining egg and flour. Pour the batter into the prepared baking pan and bake the cake until a tester inserted in its center comes out clean, about 25 minutes.
Transfer the pan to a cooling rack over a sheet pan and allow the cake to cool slightly.
While the cake is cooling, make the syrup by combining 1/2 cup of the remaining sugar with 1/4 cup of the lemon juice in a medium non-reactive bowl. Whisk together until the sugar dissolves. Using a wooden skewer or toothpick, poke holes all over the cake. Pour the lemon syrup over the cake in several additions, allowing each addition to be absorbed before adding another.
Combine the strawberries with the remaining 4 tablespoons of sugar, remaining 4 tablespoons of lemon juice, and the chopped mint. Stir with a spoon to combine and dissolve the sugar.
To serve, spoon the whipped cream over the top of the cake. Spoon the berries on top of the cake. Garnish with a sprig of mint and dust with confectioners' sugar. Any remaining berries can be served on the side.
Chef's note: Cake may be made 1 day in advance.