1 1/2 cups butter, -- room temperature 1 1/2 cups sugar 1 teaspoon vanilla extract 2 eggs, -- plus 2 egg yolks 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup heavy cream grated peel of 1 lemon juice of 1 lemon 1/4 cup confectioners' sugar 2 cups raspberries fresh mint leaves 3/4 cup orange juice Preheat oven to 350. Butter and flour 10 inch bundt pan. In a large bowl, whip butter until creamy. Blend in sugar, vanilla, eggs, and yolks. Beat until well blended. In a separate bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to butter mixture alternately with heavy cream and mix until smooth. Stir in orange juice. Add both grated lemon peel and juice. Pour mixture into prepared pan and bake 45 minutes or until cake tests done. Allow cake to cool in pan 10 minutes, then turn onto rack and remove pan and cool completely. Dust with confectioners' sugar and garnish with berries and mint leaves.
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