Lemon Chiffon Berry Flag Cake | The Fancy Pants Kitchen

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus extra to butter the sheet pan
• 3 cups cake flour (See Chef’s Note below)
• 2 tsp baking powder
• 1 & 1/2 tsp baking soda
• 1 tsp salt
• 5 large eggs, at room temperature
• 2 cups sugar
• 1 tsp pure vanilla extract
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup buttermilk, well shaken (see Chef’s Note below)
• 3 packages (6 ounces each or 1& 1/3 cups each) packages Driscoll’s Raspberries
• 1 package (6 ounces or 1 & 1/4 cups) package Driscoll’s Blueberries