- 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
PER SERVING *
|Calories130Calories from Fat45|
|% DAILY VALUE*|
|Calories from Fat45|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Anna I. 24 Feb
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 31 Dec 2017
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 19 Dec 2017
A successful cake 😃
Kether L. 11 Jun 2017
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. 18 Jul 2016
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 T. 9 Mar 2016
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.