• Preheat the oven to 325 degrees F. Grease and flour a tube pan or bundt pan. Ours was a 10 inch pan. If using a smaller size, be careful not to fill more than ¾ full to prevent overfilling.
• In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.
• In another bowl, combine the buttermilk, vegetable oil, lemon juice, and lemon zest. Set aside.
• In the bowl of your mixer, add the butter, cream cheese, and lemon extract and mix at medium speed until smooth.
• Gradually add the sugar and mix at medium speed for 2-3 minutes.
• Add the room temperature eggs one at a time, mixing after each addition until the yellow of the yolk disappears.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.
• Scoop the batter into the prepared tube or bundt pan. We used a 10 inch tube pan. (In case your pan is smaller, as a general rule, don't fill your pan more than ¾ full.)
• Bake at 325 degrees F for 50-55 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow to cool for 10 minutes before turning out.
• This recipe makes approximately 8 cups of batter.

For the Lemon Whipped Cream Cheese Frosting

• Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.
• Use the whisk attachment if using a stand mixer, or beaters on your hand mixer. Beat the cream on medium high to high speed until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.
• In another bowl combine the softened cream cheese, powdered sugar, lemon extract and lemon zest. Mix until very smooth.
• Gently stir the whipped cream into the cream cheese mixture (or vice versa)- you can do this step with a spatula, or as we did today using a mixer on low speed. Mix just until combined. Cover and refrigerate.

Assembling the Cake

• Carefully slice the bundt cake horizontally, moving your knife in and out as you rotate the lemon cake, until you have two halves. I did this step when the cake was room temperature, however many bakers prefer to split the cake when it is partially frozen.
• It is helpful to slide the top half onto a foil-wrapped cake board so that you don't have to pick it up (especially if the cake is room temperature or seems fragile).
• Place the bottom half of the cake on a cake base or pedestal.
• Spread or pipe on the lemon whipped cream cheese frosting. (We used an 8B).Top with fresh strawberries slices and blueberries.
• Top with the second half of the cake. Top with more lemon whipped cream cheese frosting and berries.
• This cake should be refrigerated, however, for the very best flavor and texture, move to room temperature 2-3 hours before serving.