▢1-⅓ cups fresh raspberries 1 tbsp coarse sugar, for sprinkling on top
Instructions
Preheat the oven to 350F degrees. Lightly grease a 9-inch springform pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together the butter and sugar with an electric mixer for several minutes until light. Beat in the egg, vanilla extract and lemon zest, until smooth and creamy.
Blend in about ⅓ of the flour mixture, followed by ½ of the buttermilk just until incorporated.
Repeat with ½ of the remaining flour mixture and all of the remaining buttermilk.
Then stir in the remaining flour, just until everything is combined. (The batter will be thick.)
Spread the batter evenly into the prepared pan. Arrange the raspberries evenly over the top of the batter. (The batter will rise up around the berries as it bakes, so you don’t need to push them in.)
Sprinkle the coarse sugar evenly over the top of the cake.
Bake for about 45-50 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs attached.
Remove from the oven and set the pan on a wire rack to cool completely.
