Must-Make Raspberry Buttermilk Cake

Name: Must-Make Raspberry Buttermilk Cake
Ingredients: This cake is so ridiculously good, and so easy to make. The lemon and the buttermilk give it a nice tangy flavor that's not too overwhelming. You can also swap out the raspberries for another fruit of your choice. Blueberries or strawberries might wo; Makes one thin 9-inch cake; 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 teaspoon pure vanilla extract; 1/2 teaspoon finely grated lemon zest; 1 large (57 grams) egg; 1/2 cup well-shaken buttermilk; 1 cup fresh raspberries (about 5 oz) (save some for sprinkling on top after the cake is baked + cooled); Sprinkle of powdered sugar to dust the top after it's baked and cooled (optional)

Must-Make Raspberry Buttermilk Cake was pinched from <a href="http://12tomatoes.com/2011/03/12t-recipe-must-make-raspberry-buttermilk-cake.html" target="_blank">12tomatoes.com.</a>

INGREDIENTS

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This cake is so ridiculously good, and so easy to make. The lemon and the buttermilk give it a nice tangy flavor that's not too overwhelming. You can also swap out the raspberries for another fruit of your choice. Blueberries or strawberries might wo

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Makes one thin 9-inch cake

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1 cup (130 grams) all-purpose flour

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1/2 teaspoon (2 grams) baking powder

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1/2 teaspoon (2 grams) baking soda

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1/4 teaspoon salt

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1/2 stick (56 grams) unsalted butter, softened

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2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided

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1 teaspoon pure vanilla extract

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1/2 teaspoon finely grated lemon zest

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1 large (57 grams) egg

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1/2 cup well-shaken buttermilk

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1 cup fresh raspberries (about 5 oz) (save some for sprinkling on top after the cake is baked + cooled)

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Sprinkle of powdered sugar to dust the top after it's baked and cooled (optional)

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