Strawberry Spoon Cake

Macerate berries:
Preheat the oven to 350°F. Place berries, 1 tablespoon sugar, 1 teaspoon lemon zest, and lemon juice in a medium bowl, and gently toss to combine. Let sit for 15 minutes, until the berries begin to release their juices.

Melt butter.:
Place pats of butter in an 8-inch round cake pan.
Place in the oven until the butter melts, about 5 minutes. Carefully swirl the melted butter around the pan so that it coats the sides of the pan, then pour the butter into a large bowl and set aside to cool slightly.

Combine dry ingredients:
Whisk together the flour, baking powder, baking soda, and kosher salt in a medium bowl.

Finish the batter:
Add the remaining 1/2 cup sugar and 1/2 teaspoon lemon zest to the melted butter, and whisk to combine. Whisk in the buttermilk, sour cream, and vanilla extract.
Gently fold the dry ingredients into the batter until just combined and there are no more pockets of flour remaining (it's okay if the batter is a little lumpy).
Transfer the batter into the buttered cake pan and smooth into an even layer.

Top with berries:
Using a slotted spoon, spoon the berries evenly over the top of the cake batter.
Drizzle about 2 tablespoonfuls of juice over the berries.

Bake and serve:
Bake for 30 to 35 minutes, until lightly golden, the edges are pulling away from the pan, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 5 minutes before spooning into bowls. Serve warm with vanilla ice cream.