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5 from 1 vote

Raspberry Buttermilk Cake

Course Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 9
Calories 187kcal
Author Adapted from Gourmet


  • 1 cup all-purpose flour 130 grams
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/4 cup unsalted butter softened, 56 grams
  • 2/3 cup plus 1 Tbs. sugar divided, 146 grams, 12 grams
  • 1 tsp. lemon zest
  • 1/2 tsp. pure vanilla extract
  • 1 large egg
  • 1/2 cup buttermilk 118 ml
  • 1 cup fresh raspberries 140 grams


  • Place a rack in the centre of your oven and preheat oven to 375ºF.
  • Grease the bottom and sides of a 9-inch pan, I used a square pan but you can use a circular one.
  • Rinse the raspberries and set aside on paper towels to dry.
  • In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In the bowl of your mixer, combine butter and sugar and beat on medium speed until pale and fluffy, about 3 to 5 minutes.
  • Add egg, lemon zest and vanilla, beat until combined. With the mixer on low-speed, add the flour mixture in 3 batches, alternating with buttermilk, starting and ending with the flour, and mixing until just combined.
  • Spread the batter evenly into the pan and arrange the raspberries on top of the cake.
  • Sprinkle the cake with remaining tablespoon of sugar.
  • Bake for approximately 18 to 22 minutes, until the top is golden brown and a toothpick inserted in the cake comes out clean.
  • Remove the cake from the oven, let it cool for 10 minutes and then invert the cake onto a rack to cool completely.
  • Wait 15 minutes more and then invert cake back onto a plate.


Calories: 187kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 150mg | Potassium: 87mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4.1% | Vitamin C: 5.1% | Calcium: 3.7% | Iron: 4.7%