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raspberry buttermilk cake


raspberry buttermilk cake Recipe

Ingredients:
  • 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 (118 ml) well-shaken buttermilk
  • 1 cup (5 ounces or 140 grams) fresh raspberries
Directions:
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Rank

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