Berries and Cream Sheet Cake

Preparation

1. Step 1

   Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line it with a piece of parchment paper that hangs over the two long sides.

2. Step 2

   Prepare the cake: In a large bowl, combine the sugar, eggs and lemon zest. Whisk vigorously until foamy and slightly pale, about 2 minutes. Add the ¾ cup/170 grams melted butter, the sour cream, oil, vanilla extract, almond extract (if using) and salt; whisk until smooth. Then, whisk in the baking powder and baking soda. Using a flexible spatula, fold the flour into the mixture until no white streaks remain. (The mixture may be a little lumpy.)

3. Step 3

   Pour the batter into the prepared pan, spreading evenly, and bake until puffed and golden and a skewer inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a rack to cool completely.

4. Step 4

   When the cake is cool, make the topping: In a large bowl, whisk together the cream cheese, sugar and vanilla extract until smooth. Slowly stream in the heavy cream while whisking constantly, and continue to whisk until soft peaks form, about 5 minutes.

5. Step 5

   Use the parchment paper to transfer the cake from the pan to a serving platter. Remove the parchment, top the cake with the cream cheese whipped cream, and arrange the berries over the cream. Serve immediately. The cake will keep well at room temperature for about 4 hours, any longer and it should be covered and refrigerated.