Name: Raspberry Buttermilk Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1/2 cup plus 2 tablespoons sugar; 6 ounce clamshell of fresh raspberries; 1/2 cup buttermilk; Powdered sugar for garnishing; 4 ounces unsalted butter at room temperature; 1 1/2 teaspoon vanilla extract; 2 teaspoons lemon zest; 2 large eggs; 1 1/4 cups all purpose flour

Raspberry Cake

What ingredients do I need to make a Raspberry Cake?

How should I prepare the raspberries for the cake?

Can I use a different type of fruit instead of raspberries?

What is the best way to mix the cake batter?

What can I do if the cake batter is too thick or too thin?

What is the best way to store Raspberry Cake leftovers?

What are some common mistakes to avoid when making Raspberry Cake?

A light yellow buttermilk cake with fresh raspberries and lemon zest.

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Sugars & Sweeteners

gram

sugar

Fresh Fruit

raspberry

milliliter

buttermilk

powdered sugar

Butter & Margarine

unsalted butter

Extracts

vanilla extract

lemon

eggs

Flour & Meal

all purpose flour

Folic Acid (B9)

Vitamins

Alpha-carotene

Vitamin A

Dietary Fiber

Carbohydrates

Calories

Calcium

Minerals

Iron

Potassium

Copper

Trans fatty acids

Water

Protein

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Sodium

Zinc

Manganese

Selenium

Vitamin C

Vitamin D

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Raspberry Buttermilk Cake

Baking Goods

Produce

Dairy

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Raspberry Buttermilk Cake

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