1. For cake bottom: Preheat the oven to 350°F (175°C), convection function. Grease and lightly flour the edges of a baking pan, 13 × 9 inches, and line the base with parchment paper.
2. Mix the milk and vinegar in a bowl. Sift all the dry ingredients in another bowl. Beat the butter, vanilla extract, and sugar in a separate bowl until fluffy. Mix in 1 egg at a time. Stir in the dry ingredients little by little.
3. Finally, add the milk mixture and lemon zest and mix well. Spread batter evenly in pan and bake in middle of the oven for about 40 minutes. Use a toothpick to check that the cake is baked through. Let cool and then turn it out of the form. Optionally, even the sides using a sharp knife.
4. Frosting: Beat the cream cheese and butter until fluffy. Beat in the vanilla, icing sugar, and lemon zest. Add the cream and whisk together into a fine and firm frosting.
5. Spread the frosting evenly over the cake. Decorate with berries of your choice, or do as I have done and use raspberries and blueberries. For white berries, set dry berries onto the cake first and dust with powdered sugar (through a fine mesh sieve), then add the rest of the berries.

Excerpted with permission from United States of Cakes: Tasty Traditional American Cakes, Cookies, Pies, and Baked Goods by Roy Fares. Copyright 2015, Skyhorse Publishing, Inc.