Raspberry Buttermilk Cake Recipe
This delicious recipe for a made from scratch Raspberry Buttermilk Cake is easy and quick to make. It's perfect for casual entertaining and makes a wonderful summer dessert. This versatile recipe also works beautifully with blueberries or blackberries, making it a great way to enjoy seasonal fruit.
Ingredients
- 1 cup all-purpose flour 130 grams
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup unsalted butter softened, 56 grams
- ⅔ cup plus 1 Tbs. sugar divided, 146 grams, 12 grams
- 1 teaspoon lemon zest
- ½ teaspoon pure vanilla extract
- 1 large egg
- ½ cup buttermilk 118 ml
- 1 cup fresh raspberries 140 grams
Instructions
- 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 in the pan on wire rack 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.
Notes
- Both store-bought and homemade buttermilk work well in this recipe, so use whichever you have on hand.
- Cover leftover cake and store in the refrigerator for up to 4 to 5 days.
Nutrition
Calories: 176kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 139mgPotassium: 87mgFiber: 1gSugar: 16gVitamin A: 210IUVitamin C: 4mgCalcium: 36mgIron: 1mg
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!