Ingredients
6 large eggs, lightly beaten, room temperature1 cup sugar1 teaspoon grated lemon zest1 teaspoon lemon extract1 cup all-purpose flour1/2 cup butter, melted and cooledSUGAR SYRUP:3 tablespoons boiling water2 tablespoons sugar1/4 cup cold water1-1/2 teaspoons lemon extractFILLING:1 cup heavy whipping cream1/2 cup confectioners’ sugar1 teaspoon vanilla extract, optional3 cups mixed fresh berries
Preparation
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes.
Remove from the heat; add lemon zest and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface.
In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form.
Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator.
