Ever since seeing this recipe on smitten kitchen, I’ve wanted to make it.  My Raspberry Topped Lemon Muffins came out so well, I figured this would be similar.  It is just as much of a success, but of course less lemony and in cake form.  I couldn’t resist buying a few containers of raspberries yesterday, priced at $1 each.

Don’t they look lovely?

I’ve also recently begun to understand and appreciate the baking qualities of buttermilk.  Although named buttermilk, it isn’t loaded with butter.  Or fat.  Buttermilk was originally the leftover milk from churned butter.  Today, it isn’t made the same.  Regardless, buttermilk is a great addition to baked goods, especially in my experience:  cakes and breads.  It adds a little tang and a lot of moistness.

What?  You don’t have buttermilk but you want to try this recipe?  No problem!  You can substitute by adding one Tablespoon of lemon juice or vinegar to the milk and let it sit for ten minutes.


-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
-1/4 teaspoon Lemon Zest, Finely Grated (optional)
-1 large egg
-1/2 Cup Buttermilk, Well Shaken
-1 cup Fresh Raspberries

Preheat oven to 400F.  Grease a pie pan, or a 9 inch cake pan.

Mix dry ingredients:  flour, baking soda, baking powder, and salt.

In another, large bowl, beat together egg and 2/3 cup sugar.

Add vanilla and lemon zest, if using.

Slowly mix in dry ingredients, in three batches.   Alternate with buttermilk until mixture is smooth.

Pour batter into pan and smooth the top with a spatula.

Gently press raspberries on top and sprinkle with remaining sugar.

Bake until cake is golden and a tester comes out clean.  This will take about 20-25 minutes.

Let cool for at least 15 minutes.