Raspberry Buttermilk Cake
Buttermilk is one of my favorite ingredients to add to cake batter, because it yields a moist and tender cake. This Raspberry Buttermilk Cake takes about 15 minutes to make the batter, and uses only one cake pan. Easy Peasy! Yes, you can substitute other fresh summer berries. Either way, this cake is moist and tender-- and perfect for company.
Servings 8
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter softened, (1/2 stick)
- 2/3 cup tablespoons sugar plus 1 1/2 Tbsp., divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest finely grated (optional, but highly recommended)
- 1 large egg
- 1/2 cup buttermilk well-shaken
- 1 cup fresh raspberries about 5 oz
Instructions
- Preheat oven to 375°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric (or stand) mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
- At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
- Dust with powdered sugar or serve with fresh whipped cream as a garnish.
Notes
Recipe slightly adapted from Gourmet Magazine
You can also bake this in a skillet!