Preheat oven to 350 degrees F. Prepare an 8” loaf baking pan by spraying it lightly with baking spray, and lining it with parchment paper.

Toss berries together gently with sugar, set aside.

Measure flour, baking powder, salt in a bowl and sift twice.

Using a stand mixer fitted with the paddle attachment, beat butter on medium-high speed till soft and creamy.

Add cream cheese and beat until well-combined and creamy.

Add sugar and beat on low to combine, then scrape the bowl well, and beat to mix thoroughly.

Add eggs one at a time on low speed. Scrape the bowl again and mix till well-combined.

Add lemon juice and vanilla extract.

Add dry ingredients and mix on low speed till nearly combined.

Take the bowl off the machine, scrape excess batter off the paddle with a spatula, and fold batter scraping from the bottom of the bowl until it is homogenous, no longer than 1 minute.

Pour into prepared baking pan and bake on the bottom-middle of the oven until a skewer inserted in the center comes out clean, 25-30 minutes.

Pull from oven and let cool.

Meanwhile, whip heavy cream and mascarpone together using a whisk until fluffy. Whisk in honey and cinnamon.

Serve cake sliced with macerated berries and generous dollop of honey mascarpone.