An easy, light, thin cake.

Ingredients Step
Heat oven to 400 degrees. Butter and flour a 9" round pan (springform is helpful).
1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
Whisk together.
1/2 stick butter, ideally softened
2/3 c. white sugar
Beat together until pale and fluffy.
1/2 t. vanilla
1/2 t. lemon zest. (optional)
Add. Mix in.
1 egg Add. Beat well.
1/2 c. buttermilk Alternate the dry ingredients with the buttermilk to make a batter. Smooth into prepared cake pan.
1 c. raspberries Scatter on top. Do not push in.
1.5 T. sugar Sprinkle on top.
Bake til golden and a toothpick inserted at center removes cleanly, ~15 minutes.
Cool 10 minutes in pan. Then turn onto a cooling rack for 10-15 (until warm).

Source: Smitten Kitchen