Naked Lemon and Olive Oil Layer Cake

1. Make the Cake: Preheat the oven to 350°F. Grease and flour two 6-inch cake pans.

2. In a medium bowl, whisk the flour with the baking powder, baking soda and salt to combine.

3. In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs and sugar until pale yellow and thick, 2 to 3 minutes.

4. Add the olive oil, buttermilk, lemon zest, lemon extract (if using) and vanilla extract to the egg mixture and mix well to combine, 1 minute more.

5. Add the flour mixture and mix until just combined, 45 seconds to 1 minute.

6. Divide the batter between the prepared pans and bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.

7. Let the cakes cool in the pans for about 15 minutes and then transfer to cooling racks to cool completely.

8. Make the Frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter while gradually adding the confectioners’ sugar 1 cup at a time. Mix until light and fluffy.

9. Beat in the lemon zest, vanilla extract and milk. Mix well to combine.

10. Assemble the Cake: When the cakes are cool, use a serrated knife to cut the domed top off of each cake and then cut each cake into two layers. (You’ll have four layers total.)

11. Place one cake layer on a platter or cake stand and scoop 1 heaping cup of frosting on top of it. Using the spatula, spread the frosting into an even layer, all the way to the edge. Place another cake layer on top. Repeat until you’ve used all four cake layers.

12. Spread the remaining frosting in a thin coat on the top and side of the cake. Run your spatula around the edge of the cake to scrape away any excess frosting. (You should be able to clearly see the cake through the thin layer of frosting.)

13. Sprinkle with lemon zest and garnish with berries. Slice and serve the cake at room temperature.