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Raspberry Buttermilk Cake

Gerry Speirs
  • 70 minutes
  • Serves

INGREDIENTS

4 oz

unsalted butter at room temperature

1/2 cup

plus 2 tablespoons sugar

2

large eggs

1 1/2 tsp

vanilla extract

1 1/4 cups

all purpose flour

1/2 cup

buttermilk

6 oz

clamshell of fresh raspberries

2 tsp

lemon zest

Powdered sugar for garnishing