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