I’m still trying to recover from the weekend. Busy was an understatement, birthday parties and DIY around the house made for sore bones and droopy eyelids. 

A light cake with fresh raspberries and buttermilk

This cake started as a mish-mash of other recipes with my sole mission to get rid of extra buttermilk I had in the fridge. I love buttermilk and how it changes the flavor of baking, but it pains me to buy it because it’s sold in quarts. On the flip side, I get to make awesome buttermilk recipes until it’s finished. This cake has no rising agent so getting lots of air into it is really important. Make sure your butter is at room temperature and beat the heck out of it until it’s super soft and light. Unless you have arms like Popeye, a stand mixer is your best friend.

Fresh raspberries baked in a light buttermilk cake batter

If raspberries aren’t your thing, switch them up for blackberries. You’ll need to crush them lightly with a fork before folding them into the batter though. I’d definitely make this cake again and the kids gave it two big thumbs up, in fact it’s pretty much gone except for one small slice I hid for my breakfast tomorrow…It better still be there!

Raspberry buttermilk cake, perfect for Easter brunch

More buttermilk cakes for you to check out!

Averie Cooks- Lemon Buttermilk cake

The Perfect Pantry- Orange Buttermilk Glaze cake

Alexandra’s Kitchen- Buttermilk Blueberry Breakfast Cake

 

 

A light cake with fresh raspberries and buttermilk

Raspberry Buttermilk Cake

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Author: Gerry Speirs
A light yellow buttermilk cake with fresh raspberries and lemon zest.
Print Recipe

Ingredients

  • 4 ounces unsalted butter at room temperature
  • 1/2 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 cup buttermilk
  • 6 ounce clamshell of fresh raspberries
  • 2 teaspoons lemon zest
  • Powdered sugar for garnishing

Instructions

  • Grease and flour lightly a 9 inch round cake pan. Preheat the oven to 350 degrees F.
  • Beat the butter and sugar together in a stand mixer until light, scraping down every few minutes.
  • Add the eggs one at a time scraping the bowl down after each addition.
  • Pour the vanilla extract in and mix through.
  • Add the flour and mix on low speed until all of it has been incorporated, scrape down the bowl and mix for a further 1 minute on medium speed.
  • Add the buttermilk, mixing on low until mixed through. increase the speed to medium and beat for another 2 minutes.
  • Using a rubber spatula, fold the raspberries and lemon zest through the batter.
  • Transfer the batter to the prepared cake pan and bake in the oven for 45-50 minutes. The center should be springy to the touch when ready.
  • Let cool and dust with powdered sugar before serving.