Raspberry Cake

Ingredients

• 0.5 cup unsalted butter – softened
• 1 cup granulated sugar
• 2 large egg – room temperature
• 1.5 tsp vanilla extract
• 1 tsp lemon zest – finely grated
• 0.5 cup sour cream – room temperature
• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp kosher salt
• 2 cups fresh raspberries – picked over and patted dry
• 1 tbsp turbinado sugar – for topping
• powdered sugar – dusted (for serving)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment.
2. Whisk together the all-purpose flour, baking powder, baking soda, and kosher salt in a medium bowl; set aside.
3. In a large bowl, beat the unsalted butter and granulated sugar with a mixer on medium speed until light and fluffy, 2–3 minutes.
4. Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla extract and lemon zest.
5. Mix in the sour cream until smooth.
6. Add the dry ingredients to the wet ingredients and mix on low just until no dry streaks remain; do not overmix.
7. Fold in half of the fresh raspberries, spread the batter evenly in the pan, then scatter the remaining raspberries over the top.
8. Sprinkle the turbinado sugar evenly over the surface.
9. Bake until the cake is golden, the top springs back lightly, and a toothpick inserted in the center comes out clean, 35–40 minutes.
10. Cool in the pan on a rack for 15 minutes, then turn out, remove parchment, and cool completely on the rack, about 30 minutes.
11. Dust with powdered sugar, slice, and serve.