Ingredients
Method
Cake Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the raspberries, lemon zest, and lemon juice.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze Preparation
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake and let it set.
- Garnish with additional raspberries if desired.
Nutrition
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days.