Everyday Raspberry Buttermilk Cake

Everyone has that cake. The one that never fails you. The one that is simple enough to whip up by heart. The one that only needs two bowls and a mixer. The one for which you normally don’t even have to run to the store because you have all the ingredients at home – and you know those are always the best.

 Don't have that cake? Then please allow me to be so bold: This will be yours.

It is definitely mine. Stumbled upon a year ago via Smitten Kitchen, my all-time favorite recipe source, I have since used it countless times. I love how simple it is – and how versatile. Don’t have raspberries? What about a different berry? Or even chopped up peaches or nectarines or… well, any fruit, really.

Raspberry Buttermilk Cake

Adapted from Smitten Kitchen

125g // 1 cup of all purpose flour

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

150g // 2/3 cup of sugar + one to two tablespoons for sprinkling

56g of butter

Zest of one lemon

Heaping teaspoon of vanilla sugar // 1/2 teaspoon of vanilla extract

1 medium egg

125ml // 1/2 cup of buttermilk*

200g // 1 cup of raspberries

1. Combine flour, baking powder, baking soda and salt.

2. Cream butter and sugar until light and fluffy (about two minutes). Add lemon zest, vanilla sugar/extract and egg. Mix well.

3. Mix in a third of the flour, then half the buttermilk, another third of flour, the rest of the buttermilk and then the remaining flour until incorporated.

4. Spread into 9 inch //24 cm round baking form, place raspberries on top and sprinkle with one to two tablespoons of sugar.

5. Bake at 204°C // 400°F for 20-25 minutes. Wait for it to cool. Enjoy!

*Don’t have buttermilk? Just add a tablespoon of white vinegar or lemon juice to 250 ml // 1 cup of milk! Stir.. and let it sit for 10 minutes.