This is an easy tender cake topped with a nice sugary crunch. You can use raspberries or any fresh juicy berry from your local market. You can substitute fresh buttermilk with Saco powdered buttermilk – following the Saco instructions just add the powder (2…
What you'll need
Ingredients
1 cup all purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¾ tsp. grated lemon zest
½ stick unsalted butter, softened
2/3 cup sugar
½ tsp. vanilla
1 egg
½ cup buttermilk
1 cup fresh raspberries,(5 oz.)
1 ½ tablespoons turbinado sugar (or regular granulated sugar)
The method
Directions
01
Preheat oven to 400 degrees. Butter and flour a 9-inch round cake pan
02
Whisk flour, baking powder, soda, salt and zest in a small bowl.
03
Beat butter and 2/3 cup sugar at medium high speed for 2 minutes until light and fluffy. Beat in vanilla, then beat in egg.
04
At low speed, mix in dry ingredients in 3 batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
05
Spoon batter in cake pan, smoothing top. Scatter raspberries over top and sprinkle with 1 ½ tablespoons of sugar.
06
Bake 22-28 minutes or until tester comes out clean. Cool in pan for 10 minutes the turn out onto rack to cool until warm, about 15 minut es. Invert onto plate and serve.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Quick Buttermilk Raspberry Cake with Lemon Zest
Prep
Cook
Yield
This is an easy tender cake topped with a nice sugary crunch. You can use raspberries or any fresh juicy berry from your local market. You can substitute fresh buttermilk with Saco powdered buttermilk – following the Saco instructions just add the powder (2…
Ingredients
1 cup all purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¾ tsp. grated lemon zest
½ stick unsalted butter, softened
2/3 cup sugar
½ tsp. vanilla
1 egg
½ cup buttermilk
1 cup fresh raspberries,(5 oz.)
1 ½ tablespoons turbinado sugar (or regular granulated sugar)
Cook Like James · The method
Directions
1
Preheat oven to 400 degrees. Butter and flour a 9-inch round cake pan
2
Whisk flour, baking powder, soda, salt and zest in a small bowl.
3
Beat butter and 2/3 cup sugar at medium high speed for 2 minutes until light and fluffy. Beat in vanilla, then beat in egg.
4
At low speed, mix in dry ingredients in 3 batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
5
Spoon batter in cake pan, smoothing top. Scatter raspberries over top and sprinkle with 1 ½ tablespoons of sugar.
6
Bake 22-28 minutes or until tester comes out clean. Cool in pan for 10 minutes the turn out onto rack to cool until warm, about 15 minut es. Invert onto plate and serve.
Cook Like James
Quick Buttermilk Raspberry Cake with Lemon Zest
Prep
Cook
Yield
This is an easy tender cake topped with a nice sugary crunch. You can use raspberries or any fresh juicy berry from your local market. You can substitute fresh buttermilk with Saco powdered buttermilk – following the Saco instructions just add the powder (2…
Ingredients
1 cup all purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¾ tsp. grated lemon zest
½ stick unsalted butter, softened
2/3 cup sugar
½ tsp. vanilla
1 egg
½ cup buttermilk
1 cup fresh raspberries,(5 oz.)
1 ½ tablespoons turbinado sugar (or regular granulated sugar)
Directions
1
Preheat oven to 400 degrees. Butter and flour a 9-inch round cake pan
2
Whisk flour, baking powder, soda, salt and zest in a small bowl.
3
Beat butter and 2/3 cup sugar at medium high speed for 2 minutes until light and fluffy. Beat in vanilla, then beat in egg.
4
At low speed, mix in dry ingredients in 3 batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
5
Spoon batter in cake pan, smoothing top. Scatter raspberries over top and sprinkle with 1 ½ tablespoons of sugar.
6
Bake 22-28 minutes or until tester comes out clean. Cool in pan for 10 minutes the turn out onto rack to cool until warm, about 15 minut es. Invert onto plate and serve.
