Raspberry Buttermilk Cake

Oh Memorial Day weekend. This is the one long weekend I used to look forward to every year when I was a student. There's always such a long break between spring break and the Memorial Day with no days off in between and that long stretch was just hard to get through sometimes. This year, luckily I only have classes Mondays and Wednesdays, so I'm having a nice and long 5-day weekend XD Of course, I have to bake something to celebrate and raspberries were on sale so the obvious choice was this cake I saw on smitten kitchen. I had all the ingredients and it is simple to make, plus there's nothing like berries to ring in the summer season!

I ended up pressing the raspberries too far into the batter so they all ended up on the bottom of my cake. But delicious nevertheless :)


right out of the oven- you can see how many times i tested it for doneness lol


yummy sugary top


raspberries on the bottom

Raspberry Buttermilk Cake
adapted from smitten kitchen

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
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

1. Preheat oven to 400°F with rack in middle. Butter and flour a 9x9 square cake pan.

2. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

3. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar. Be careful to not press raspberries too far into the batter otherwise they'll end up on the bottom.

4. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.