Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh raspberries
- Powdered sugar for dusting (optional)
For those who might need substitutions, you can use frozen raspberries if fresh ones aren’t available, just be sure to thaw and drain them well. If buttermilk isn’t in your fridge, a mix of milk and a tablespoon of vinegar will do the trick.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes. This step is crucial for that perfect cake texture, so take your time!
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Combine the buttermilk and lemon juice in a small bowl. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Gently fold in the raspberries. Be careful not to crush them, as they add beautiful bursts of flavor throughout the cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back slightly when touched.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
