Spray an 8x4-inch loaf pan with nonstick cooking spray and line the pan with parchment paper. Set aside.

In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar-zest mixture until light and fluffy - about 5 minutes.

Add one egg at a time, beating after each egg.

Alternately add the flour and heavy whipping cream starting and ending with the flour. Scrape down the sides and mix to combine. Add in vanilla extract and mix until incorporated. 

Add the batter to the prepared loaf pan. Start the cake in a COLD oven by placing the cake into the oven, closing the door and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before removing from the loaf pan.

Top with whipped cream and fresh berries.