• Heat oven to 350°. Line two 9-inch square baking pans with foil and coat with nonstick cooking spray. In a medium bowl, whisk flour, baking soda and salt. In a large bowl, beat 2 sticks butter with the sugar for 2 minutes, until fluffy. Mix in eggs one at a time, followed by egg whites. Beat in 3/4 cup milk, the lemon juice, lemon zest and 1 tsp vanilla. Add flour mixture and beat until just combined. Divide evenly between baking pans. Bake 30 minutes, until lightly browned and a toothpick inserted in center comes out clean. Cool slightly, lift from pan with foil and cool completely on a rack.

  • With a mixer, beat 2 sticks butter, confectioners' sugar, 2 tbsp milk and 1 tsp vanilla on low until combined, then on high for 5 minutes. Set aside.

  • Remove foil from cakes and trim tops to make them flat. Place one layer on a stand and spread lemon curd on top. Scatter 2 cups berries over curd and press second cake on top. Ice cake, starting at top and spreading frosting around sides. Top cake in center with remaining berries and garnish with lemon zest.

  • Cut cake in half, then slice each half croswise into 9 pieces.

Nutrition Facts

550 calories; 24 g total fat; 14 g saturated fat; 250 mg sodium. 79 g carbohydrates; 1 g fiber; 59 g sugar; 6 g protein;