Raspberry Buttermilk Cake
Summer is coming! This recipe will surprise you…light, tangy and fresh! Pull it together in minutes and your family will absolutely RAVE about it!
1 cup flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
4 tbsp unsalted butter, softened
⅔ cup sugar
½ tsp vanilla extract
1 large egg
½ cup buttermilk
1 cup fresh raspberries
1½ tbsp sugar
Preheat oven to 400 degrees. Grease a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and ⅔ cup sugar with a mixer at medium high speed until pale and fluffy (about 2 minutes). Add in egg and vanilla. Beat well.
At low speed, alternate incorporating flour mixture and buttermilk into butter mixture, ending with flour mixture.
Spoon batter into cake pan. Scatter berries over the top. Sprinkle with 1½ tbsp sugar.
Bake until golden brown, about 25 to 30 minutes. Cool in pan for 10 minutes, then turn out onto rack and cool. When serving, dust with powdered sugar (optional).