Raspberry Buttermilk Cake
Total Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 1 cup (135 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 tablespoons (55 grams or 2 ounces) unsalted butter, softened
- 2/3 cup (130 grams) plus 1 1/2 tablespoons (20 grams) sugar, divided
- Finely grated zest of half a lemon
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup (120 ml) well-shaken buttermilk
- 1 cup (5 ounces or 140 grams) fresh raspberries
How would you rate this recipe?
Preparation
Chef’s notes
You can swap raspberries with any berry like blackberries, blueberries, or strawberries.
Make your own buttermilk by adding 1 tablespoon of lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes.
The baking time was updated and shortened shortly after publication as the cake bakes quickly.
For a 'one-bowl' version, beat the butter, sugar, and zest in a big bowl. Add vanilla and egg, then sprinkle the surface of the batter with salt, baking powder, and baking soda. Add half the flour, buttermilk, and remaining flour, beating after each addition until just combined.