1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz) I used a half pint container, minus the few I had to taste
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) I only used 1T sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
My original plan was to make a Trifle from Ina Garten. Then I pictured myself making this fairly complicated recipe and realized it wasn't going to happen. Since I had already been to the grocery store, however, I looked for a recipe that included the major ingredients I had specially purchased, buttermilk and raspberries. This was the first hit and since I <3>
The only tasting I've done so far is what stuck to the bottom of the pan, but that was quite tasty. I didn't use any lemon zest, but made the recipe exactly as written. I had to bake this the full 25 minutes (SK's readers commented that the original recipe's bake time was too long).
Can't wait to try a whole piece!