Make sure you cream the butter and sugar until very light and fluffy in this simple cake.
This simple cake relies on a well-aerated batter for its light texture; cream the butter and sugar until very light and fluffy before adding the flour for best results.1 cup all-purpose flour , plus more for dusting pan1/2 teaspoon finely grated lemon zestHow to Make ItPreheat oven to 350°F. Line bottom of an 8-inch round cake pan with parchment paper; grease pan with butter, and dust with flour. Set aside.
Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and lemon zest. Add flour; beat on low speed until smooth, about 30 seconds. Pour batter into prepared pan; spread to evenly cover bottom. Arrange raspberries and strawberries on top of batter.Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 34 to 38 minutes. Let cake cool in pan 10 minutes. Run a small offset spatula around edge of pan to loosen cake; remove from pan.
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