Buttermilk Raspberry Cake

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  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


  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 confectionerssugar.

Picture of Recipe

Buttermilk Raspberry Cake - Picture of Recipe
Buttermilk Raspberry Cake - Picture of Recipe
Serves: 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Breakfast/Brunch
Type of Food: Cake,Vegetarian
Key Ingredient: Berries
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Oven Bake
Themes/Holidays: Fourth of July,Christmas Morning,Picnic,Tailgate,Tea Party,Valentine's Day

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