Buttermilk Raspberry Cake

Last week at the Farmer's Market they had a deal of 3 pints of raspberries for $5. I couldn't pass it up--but then I ended up with a lot of raspberries to eat. I browsed my favorite food blogs and discovered Smitten Kitchen's Buttermilk Raspberry Cake. This cake is just divine. It only takes about 30 minutes start to finish and yields a delightfully light and airy cake. Smitten suggests the use of other berries...but I wouldn't do anything too sour.

Buttermilk Raspberry Cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup sugar
1 packet sugar in the raw for topping
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries

Directions:
1. Preheat oven to 450. Butter and flour a 9 inch round cake pan.
2. In a small bowl whisk together first four ingredients
3. In another bowl beat butter and sugar until fluffy (2 minutes)
4. Add vanilla and zest and beat some more
5. Add egg and beat until combined
6. Alternate flour and buttermilk, starting and ending with flour, until combined
7. Pour batter into the prepared pan. Scatter with raspberries (I did a nice circular thing but couldn't see them in the end.
8. Bake 20 minutes until a toothpick comes out clean.
9. Let cool in pan and then invert onto rack and let cool some more (this didn't work for me and my cake fell apart so wait long enough before inverting)
Serve warm (or cold it's good all the time..it would be great with whipped cream.)

This cake doesn't last more than 2 days...so eat it immediately and be sure to finish the whole thing in one sitting!