- Flour - 1 cup
- Baking Powder - 1/2 Teaspoon
- Soda - 1/2 Teaspoon
- Salt - 1/4 Teaspoon
- Butter - 230 Grams (softened)
- Sugar - 1 cup (2/3 cup - in dough, 1 1/2 tablespoons - powder)
- Pure vanilla extract - 1/2 teaspoonfuls
- Lemon peel finely grated - 1/2 Teaspoons (optional)
- Egg - 1 piece (large)
- Buttermilk - 1/2 cup
- Fresh raspberries - 1 cup
Preheat the oven to 200 degrees with the counter in the center. Lubricate with butter and sprinkle with a flour round pie shape. Look at the raspberries. Stir the flour, baking powder, soda and salt in a bowl, set aside. In a large bowl, whip butter and 2/3 cup sugar with an electric mixer at high speed, then add the vanilla extract and zest, whisk. Add the egg and beat well. Add the flour mixture in three sets, alternating with buttermilk, and whisk at low speed, starting and ending with flour. Pour the dough into prepared form and smooth it. At the top, distribute evenly the raspberries and sprinkle the remaining 1 1/2 tablespoons of sugar. Bake the cake until golden brown, from 20 to 25 minutes. Allow to cool down in the form of 10 minutes, then put the cake on the rack and cool to warm, from 10 to 15 minutes. Put the cake on a serving plate and cut into slices. You can cook buttermilk yourself, adding 1 tablespoon of vinegar or lemon juice to 1 glass of milk, let stand for about 10 minutes.
Servings: 8