Raspberry Buttermilk Cake
Photo © Deb Perelman
- 1 cup (130 grams) all-purpose flour
- 1/2 teaspoon (2 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 1/4 teaspoon salt
- 1/2 stick (56 grams) unsalted butter, softened
- 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest (optional)
- 1 large (57 grams) egg
- 1/2 cup (118 ml) well-shaken buttermilk
- 1 cup (5 ounces or 140 grams) fresh raspberries
- This recipe is vegetarian
- Produce
- Lemon (1/2 teaspoon)
- Raspberries, fresh (1 cup)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Sugar (3/4 cup)
- Vanilla extract, pure (1/2 teaspoon)
- Dairy
- Butter, unsalted (1/2 stick)
- Buttermilk (1/2 cup)
- Refrigerated
- (57 grams) egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 19, 2009 (3 years ago).
419 people saved this recipe.
