Prepare the Batter – Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar until fluffy, then mix in eggs, vanilla, and lemon zest. Gradually add the dry ingredients, alternating with milk and sour cream. Fold in mixed berries.

Bake the Cake – Divide the batter evenly between the cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting – Whip heavy cream, powdered sugar, and almond extract until soft peaks form. Adjust sweetness if needed.

Assemble and Decorate – Spread a layer of frosting on one cake, stack the second layer on top, and frost the entire cake. Decorate with fresh berries and edible flowers for a stunning quinceañera look!