Preheat the oven to 350ºF. Line the bottom of a 9” springform pan with parchment paper and spray with baking spray. Set aside.
In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
In a large mixing bowl, whisk together the remaining cake ingredients until smooth and well combined. Add in the flour mixture and mix only until the flour is incorporated. Do not overmix.
Pour the cake batter into the prepared pan and smooth out evenly.
Place the pan into the preheated oven to bake for 45-55 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. The cake will be golden brown at this point and the edges will have pulled away from the pan. Once baked, remove the cake from the oven and place onto a wire rack to cool completely.
Once the cake has cooled, release the springform and remove the cake from the pan. Place the cake onto a cake stand or serving platter.
Dust the top of the cake with powdered sugar. Top with dollops of cool whip, fresh berries and lemon slices.
Slice and serve.
Store at room temperature in an airtight container for 4 days.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**