Berry Bounty Cake

This cake recipe was originally called a "Blueberry Bounty Cake" in a Country Woman magazine that I found laying around.  I used mixed berries in mine, so I adjusted the title of it here.  :)  I also used the Berry Best Cheesecake recipe (previous post) as the base-layer for this cake.  The lower tier was 1/2 cheesecake (baked without the crust) and 1/2 bounty cake.  The top tier was a 2-layer bounty cake.  I frosted it with plain-and-simple whipped cream (with a touch of vanilla and lightly sweetened with sugar).

Berry Bounty Cake

1-1/2 cups butter, softened
1-3/4 cups sugar
4 eggs
1 Tbsp. grated lemon peel (I used the zest of one lemon)
2 tsp. vanilla extract
3 cups cake flour
2-1/2 tsp. baking powder
1/4 tsp. salt
1 cup lemonade (I simply juiced my lemon and added about 2 tsp. of sugar to the juice, then watered it down to one cup total liquid)
1-1/2 cups fresh or frozen berries

Pre-heat oven to 350F.  In a large bowl cream the butter and the sugar until light and fluffy.  Add the eggs one at a time, beating between each.  Beat in the lemon peel and vanilla.  In a separate bowl combine the flour, baking powder and salt.  Add the flour mixture and the lemonade alternately to the sugar mixture and beat until well blended.  Fold in the berries.  Baking time will vary depending on the pan of choice.  For 2 10" rounds start checking your cakes at about 22 minutes.  You don't want to dry them out, but a toothpick inserted near-center should come out clean.  If you do choose to use the cheesecake along-with, and/or the whipped cream frosting, you WILL need to refrigerate this cake.