Raspberry Buttermilk Cake

SMITTEN KITCHEN(5)
Lavar G.: "Came out geat!! Easy prep!" Read More
11Ingredients
70Minutes
130Calories

Ingredients

US|METRIC
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 56 grams unsalted butter (softened)
  • 2/3 cup sugar (divided)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest (finely, optional)
  • 57 grams egg
  • 1/2 cup buttermilk (well-shaken)
  • 1 cup fresh raspberries
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    NutritionView More

    130Calories
    Sodium6% DV140mg
    Fat7% DV4.5g
    Protein4% DV2g
    Carbs7% DV21g
    Fiber4% DV1g
    Calories130Calories from Fat45
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol30mg10%
    Sodium140mg6%
    Potassium55mg2%
    Protein2g4%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber1g4%
    Sugars12g24%
    Vitamin A4%
    Vitamin C6%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Lavar G. 25 days ago
    Came out geat!! Easy prep!
    Mel 5 months ago
    i used frozen blueberries.
    Hello 10 months ago
    Excellent. Delicious.
    Anna I. 2 years ago
    Love it 🍰😋 Three layers of this cake with wiped cream filling in between and fruits on top makes this cake favorite family dessert.
    L & A 2 years ago
    Looks and smells delicious. Added extra lemon zest as a personal preference and 1/2 tablespoon less of sugar for the top. Scrumptious! Really appreciate the buttermilk recipe as I never have any on hand...and this one actually worked.
    Faten Bsalem 2 years ago
    A successful cake 😃
    Kether L. 2 years ago
    I did not grease the pan enough, so the cake wasn't pretty. However, my 4 children all begged for more. It is a delicious, light cake that comes together super fast.
    Ethan R. 3 years ago
    I actually made two cakes, one with fresh raspberries and one with fresh blueberries. They were both scrumptious, and my family and I loved them. My only complaint is that the cake was not sweet enough to balance the tartness of the berries. However, I think that this could easily be fixed by spreading a vanilla glaze or raspberry jam on top of the cake. Overall, this recipe was simple and easy to make, and I will most certainly bake this cake again!
    Tracey Templeton 4 years ago
    I made this cake 3 times, it is SO good! Keeping this as one of my favorites, it's moist and flavorful. I make a lot of tea cake type recipes like this, and this is a great one for sure.

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