I love Spring and what it brings with it. You can see more berries all over California. After blueberries, raspberries are another favorite of mine. If you are trying to make a cake that is easy, fresh and perfect for those sunny days, this is the one for you.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup buttermilk
1 cup fresh raspberries
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Mix together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until fluffy, then beat in vanilla and zest. Add egg and mix well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Pour batter into cake pan . Place raspberries evenly over top and sprinkle with remaining 2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
Serve with coffee or with a glass of Rose wine