Berry Buttermilk Cake

For Cake Batter:
Preheat oven to 400°.

Grease two 9-inch round cake pans.

In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, beat butter and sugar at medium-high speed until pale and fluffy, about two minutes.

Beat in vanilla, nutmeg, and lemon zest.

Add eggs one at a time and beat well.

At a low speed, mix in flour in three batches alternating with buttermilk, beginning and ending with flour. Mix until just combined.

Divide batter evenly between two cake pans, smoothing top.

Scatter berries evenly over top of batter, half of each berry in each pan. (Reserve a few berries to decorate cake.)

Bake until cake is golden brown, about 20-25 minutes.

Cool in pan for 10 minutes and then turn out onto a rack. Cool to room temperature.

For Frosting:

With an electric mixer, beat butter and cream cheese together, about 3 minutes on medium speed until very smooth.

Mix in vanilla.

Slowly add powdered sugar. Keep adding until desired sweetness.

Add milk as needed to loosen up frosting.

Assemble Cake:

Place one cake onto platter. Spoon one-half of frosting on top and smooth.

Place second layer on top. Spoon on remaining frosting and smooth.

Decorate with reserved berries. Serve.