Raspberry Buttermilk Cake

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Now that summer is here, I have been so inspired by all of the beautiful fruit I’ve been seeing at the market. I’m especially excited for the return of my favorite farmer’s market where there lots of fruit, and more importantly, lots of cheese.

I found this recipe for raspberry buttermilk cake and was foaming at the mouth. It was the perfect first fruit cake of the summer and so surprisingly easy to make! More times than not, I am a raging lunatic in the kitchen but preparation for this cake was seamless and it so fun to make!

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Luckily, the final product didn’t disappoint either. It was light and airy–perfect for the hot summer day we were having but full of flavor. Definitely add the optional lemon zest. It makes the raspberries really pop and also makes the cake batter super lemony-fresh tasting.  I thought it was delicious and everyone else who tried it, told me the same. Unless they were all lying to my face, I think this cake is a winner!

I added many more raspberries to the top after this photo was taken because I realized it looked too sparse...

I added many more raspberries to the top after this photo was taken because I realized it looked too sparse…


1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
Powerded sugar to top


Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

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, then beat in vanilla and zest. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Pour batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

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.

I added powdered sugar to the top of the cake once it was cool and scattered a handful of raspberries on top.


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