Raspberry Buttermilk Cake
yield: 12
total time: 70 minutes
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 56 grams unsalted butter softened
- 2/3 cup sugar divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest finely, optional
- 57 grams egg
- 1/2 cup buttermilk well-shaken
- 1 cup fresh raspberries
Nutrition
- Calories : 130 calories
- Carbohydrate : 21 grams
- Cholesterol : 30 milligrams
- Fat : 4.5 grams
- Fiber : 1 grams
- Protein : 2 grams
- SaturatedFat : 2.5 grams
- Sodium : 140 milligrams
- Sugar : 12 grams
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