In a medium bowl combine the cake mix, milk, and sour cream. Zest and juice the lemons to get 2 tsp zest, and 1/2 cup juice. Quickly add to batter and stir until just combined.
Spray baking dish with cooking spray. Pour batter into a 7x11 or 9×13 dish.
Gently pour the boiling water over the lemon cake batter. DO NOT STIR.
Bake for 35-40 minutes. Remove from oven and let sit for 5 minutes. Top with fresh berries and whip cream. Best when served warm. Enjoy!!