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1
Preheat oven to 350 degrees.
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2
Spray a 9-inch cake pan with nonstick spray, and set aside.
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3
In a large mixing bowl, combine the eggs, 3/4 cup of the sugar, 2 teaspoons of the vanilla and/or lemon zest, and melted butter.
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4
Mix well.
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5
In a small bowl, mix together the flour and baking powder.
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6
Add the flour mixture to the egg mixture, and mix well.
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7
Add the milk, and stir until smooth.
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8
Pour into cake pan, and bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
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9
Remove from oven and allow to cool.
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10
Split the cake in half horizontally.
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11
Place the bottom on a cake plate, and cover with defrosted berries (reserve the syrup).
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12
Top the berries with a layer of pudding.
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13
(Only about half the pudding will be needed.
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14
Reserve the remainder for another use.)
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15
Place the top of the cake on the pudding, and pour the syrup from the defrosted fruit evenly over the top of the cake.
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16
Wrap in plastic, and refrigerate 12 to 24 hours.
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17
In the bowl of an electric mixer fitted with a whisk attachment, combine the heavy cream, remaining 1 teaspoon vanilla and/or lemon zest, and remaining 1 tablespoon sugar.
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18
Whip until the cream is thick enough to spread.
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19
Cover the cake with the whipped cream, and garnish with fresh berries.
