Buttermilk Raspberry Cake

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Ingredients

1. 1 1/2 c flour
2. 1 1/2 c sugar
3. 1/2 t baking powder
4. 1/2 t baking soda
5. 1/2 t salt
6. 2 eggs, lightly beaten
7. 1 c buttermilk
8. 1 stick butter, melted and at room temperature
9. finely grated zest of 2 lemons (about 1 tbsp.)
10. 1 t vanilla extract
11. 2 c fresh raspberries
12. confectioners’ sugar, for dusting

Instructions

1. Preheat the oven to 375°.
2. Grease a 9-inch round cake pan with 2-inch-high sides. Line the bottom with a parchment paper round.
3. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
4. In a medium bowl, whisk the eggs.
5. Whisk in the buttermilk, butter, lemon zest, and vanilla.
6. Fold in the berries. (Be careful not to overmix.)
7. Scrape the batter into the pan.
8. Bake until the edges of the cake pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 40 to 45 minutes.
9. Let cool on a wire rack for 10 minutes.
10. Invert the cake onto the rack; peel off the paper.
11. Let cool.
12. Before serving, dust the cake with confectioners’ sugar.

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