Preheat oven to 350 degrees.

Grease 3 6- inch or 2 8-inch round pans.

Make sure all your ingredients are room temperature.

In a separate bowl, combine flour, salt, baking powder and soda and mix.

In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla lemon juice and lemon peel at medium speed until pale and fluffy.

Add eggs, one at a time, scraping the bowl after each addition.

Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.

Repeat this 3 times, until you have incorporated all the flour and buttermilk.

Pour into pans evenly and bake about 20 minutes or until a knife is inserted and when remove is clean.

Cool completely.

In a heavy bottomed pot, add 4 eggs and 4 egg yolks. Reserve the egg whites for later.

Stir in sugar, lemon juice and lemon zest until combined.

Cook on medium heat until curd has thickened and coats the back of your spoon, stirring continually (about 10 minutes).

Remove from heat and carefully place in a bowl. Cover and refrigerate for at least one hour or until cold.

Once curd is cold, beat egg whites in a clean dry bowl until stiff peaks form.

Fold in cold curd into egg whites, carefully.

Once again in a clean, dry bowl, beat heavy whipping cream until stiff peaks form.

Fold in curd/egg white mixture.

When cake is fully cooled, layer it with lemon mousse.

*I used a 4 inch thick acetate strip to wrap around the cake and removed it before serving.

Whip remaining heaving whipping cream and sugar until stiff peaks form.

Frost the top of the cake with whipped cream and fresh berries.

*You can also just use an extra layer of mousse to top the cake instead of whipping cream.