It’s been my experience that buttermilk makes everything taste better – pancakes, meat brines, ranch dressing, and this cake. It’s easy to throw together, the texture is light, and if you’re fresh out of raspberries, you can use strawberries, blueberries, or fresh figs. I highly recommend making two of these cakes, as one will vanish quickly!
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter, softened
- 2/3 cup granulated sugar + 1 1/2 tablespoons, divided
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 large egg
- 1/2 cup buttermilk
- 1 cup (5 oz.) raspberries
- Preheat oven to 400º. Grease and flour a 9″ cake pan, set aside.
- In a small bowl, whisk flour, baking soda, baking powder, and salt together.
- In a large bowl, cream the butter and 2/3 of the sugar. Beat in the vanilla, lemon zest, and egg, mix until just blended.
- Add buttermilk and flour mixture in batches.
- Spoon batter into prepared pan. Smooth out the top, scatter raspberries on top of batter, and sprinkle with 1 1/2 tablespoons of sugar.
- Bake for 20 to 25 minutes, until golden, and a toothpick inserted into the center of the cake comes out clean. Let cool on a wire rack for 15 minutes, then turn out of the pan to cool completely.
