Raspberry Buttermilk Cake

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
276
FAT
29%
CHOL
28%
SOD
19%

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Ingredients for 6 servings

1 cup (130 grams) all-purpose flour

1/2 teaspoon (2 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon salt

1/2 stick (56 grams) unsalted butter, softened

2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided

1/2 teaspoon pure vanilla extract

1/2 teaspoon finely grated lemon zest (optional)

1 large (57 grams) egg

1/2 cup (118 ml) well-shaken buttermilk

1 cup (5 ounces or 140 grams) fresh raspberries

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