Using a hand held electric mixer, beat butter in large bowl until smooth. Add 1 cup sugar and lemon peel and beat until light and fluffy.
¾ cup unsalted butter, room temperature, 1 cup sugar, 1 ½ teaspoons lemon zest
Beat in 1 egg, then half of the flour; repeat. Transfer batter to prepared the baking pan.
2 large eggs, 1 ¾ cups self-rising flour
Bake the cake, until tester inserted into center comes out clean, about 25 minutes.
For syrup:
While cake bakes, make the lemon syrup. Combine ½ cup sugar and lemon juice in small saucepan, and heat over medium heat, Stir until sugar dissolves. Set aside.
½ cup sugar, ¾ cup fresh lemon juice
Place cake still in the pan on a cooling rack. Using slender wooden skewer, poke holes all over top of cake. Spoon syrup over cake in several additions, allowing syrup to be absorbed each time.
Cool cake completely.
Cut cake into squares. Serve with freshly whipped & lightly sweetened whipped cream; spoon berries alongside. Garnish with mint, if desired.
Notes
Can be made 1 day ahead. Cover and let stand at room temperature or refrigerate.