A delightful cake combining the tanginess of raspberries with the nuttiness of almonds, perfect for any occasion.
Preheat your oven to 400°F and prepare a 9-inch round cake pan by greasing it with butter and dusting it with flour.
Ensure the pan is evenly coated with flour to prevent sticking.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help achieve a smoother batter.
In another bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the vanilla extract, lemon zest, and egg, and mix well.
Ensure the butter is at room temperature for easier mixing.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Evenly distribute the raspberries on top and sprinkle with sugar and sliced almonds.
Gently press the raspberries into the batter to prevent them from sinking during baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack.
Rotate the pan halfway through baking for even cooking.
Serve the cake warm or at room temperature. Enjoy your Raspberry Almond Buttermilk Delight!
Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
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