Raspberry Buttermilk Cake

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I love cake! Who doesn’t.

Having recently came across this recipe on the website Gourmet I decided last night, that I was going to give it a go. The cake is absolutely delicious and takes no time at all to mix together and bake. It is perfect for those last-minute cake making cravings. 

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The recipe is as follows:

  • 1 cup (130 grams) all-purpose flour
  • 1/2 teaspoon (2 grams) baking powder
  • 1/2 teaspoon (2 grams) baking soda
  • pinch of 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
  • 1 large (57 grams) egg
  • 1/2 cup (118 ml) well-shaken buttermilk
  • 1 cup (5 ounces or 140 grams) fresh raspberries
  • Preheat oven to around 180 degrees with rack in middle. Butter and flour a 9-inch round cake pan.
  • Mix together flour, baking powder, baking soda, and salt.
  • Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  • At low-speed, mix in flour mixture and then the buttermilk,  alternating between the two sets of ingredients, beginning and ending with flour, until all combined.
  • Spoon batter into cake tin, smoothing top. Scatter raspberries over top and sprinkle with remaining sugar.
  • Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Let sit for 10 minutes and then turn out onto a cooling rack.

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