Raspberry Buttermilk Cake
▶ Start cookingA simple, moist, and light everyday cake topped with fresh raspberries and a sprinkle of sugar. Quick to assemble and bake, it works equally well with blueberries, blackberries, or strawberries. Adapted from Gourmet, June 2009.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 8
- Source
- smittenkitchen.com ↗
Ingredients
- 1 cupall-purpose flour · 135 grams
- 1/2 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/4 teaspoonkosher salt
- 4 tablespoonsunsalted butter · 55 grams, softened
- 2/3 cup plus 1 1/2 tablespoonssugar · 130g + 20g, divided
- 1/2 lemonlemon zest · finely grated
- 1/2 teaspoonvanilla extract
- 1 largeegg
- 1/2 cupbuttermilk · 120 ml, well-shaken
- 1 cupfresh raspberries · 5 oz / 140 grams
Method
- 1
Heat oven to 400°F. Coat a 9-inch round cake pan with nonstick spray and line the bottom with a round of parchment paper.
- 2
Whisk flour, baking powder, baking soda, and salt together in a small-to-medium bowl and set aside.
- 3
In a larger bowl, beat butter, 2/3 cup of the sugar, and lemon zest together with an electric mixer at medium-high speed until pale and fluffy.
- 4
Add vanilla and egg and beat until well combined.
- 5
At low speed, mix in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with flour, mixing until just combined.
- 6
Spoon batter into the prepared cake pan, smoothing the top.
- 7
Scatter raspberries evenly over the top and sprinkle with the remaining 1 1/2 tablespoons sugar.
- 8
Bake until the cake is golden and a wooden pick inserted into the center comes out clean, 20 to 25 minutes.
- 9
Cool in pan for 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
- 10
Invert onto a plate and serve in wedges.