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For Cake Batter:
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Preheat oven to 400u00b0.
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Grease two 9-inch round cake pans.
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In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In the bowl of a stand mixer, beat butter and sugar at medium-high speed until pale and fluffy, about two minutes.
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Beat in vanilla, nutmeg, and lemon zest.
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Add eggs one at a time and beat well.
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At a low speed, mix in flour in three batches alternating with buttermilk, beginning and ending with flour. Mix until just combined.
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Divide batter evenly between two cake pans, smoothing top.
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Scatter berries evenly over top of batter, half of each berry in each pan. (Reserve a few berries to decorate cake.)
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Bake until cake is golden brown, about 20-25 minutes.
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Cool in pan for 10 minutes and then turn out onto a rack. Cool to room temperature.
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For Frosting:
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With an electric mixer, beat butter and cream cheese together, about 3 minutes on medium speed until very smooth.
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Mix in vanilla.
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Slowly add powdered sugar. Keep adding until desired sweetness.
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Add milk as needed to loosen up frosting.
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Assemble Cake:
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Place one cake onto platter. Spoon one-half of frosting on top and smooth.
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Place second layer on top. Spoon on remaining frosting and smooth.
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Decorate with reserved berries. Serve.
