Triple Berry Butter Cake

• 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

1. Preheat oven to 350 degrees and butter a 9X13" baking dish.
2. Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then allow to cool.
3. 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.
4. Mix in baking powder, vanilla, and lemon zest.
5. In batches, gradually add flour to batter and mix just until incorporated, then carefully fold in 5 cups of mixed berries.
6. Pour batter into greased baking dish and top with remaining berries.
7. Place in oven and bake 50-60 minutes, or until toothpick inserted in center comes out clean.
8. Remove from oven and let cool at least 15 minutes.
9. 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.

mixed berries, eggs, allpurpose, sugar, unsalted butter, heavy cream, baking powder, vanilla, freshly grated lemon zest, salt

Taken from www.food.com/recipe/triple-berry-butter-cake-522613 (may not work)