A light, moist and tangy snack cake to take advantage of the spring berries in the market. Of course, you can use frozen berries if they aren’t in season in your part of the world.
125g unsalted butter, room temperature
200g (1 cup) white sugar
240ml (1 cup) buttermilk
1 tbsp lemon juice
250g (2 cups) all-purpose (plain) flour
2 tsp baking powder
1/2 tsp salt
2 – 3 tbsp pearl sugar
Preheat oven to 175°C. Grease and flour a square or rectangular cake tin.
Beat the butter and sugar together until fluffy.
Whisk in the eggs, one at a time, until well incorporated.
Whisk in the buttermilk and lemon juice. It won’t want to mix in yet, but will come together when you add the flour.
Sift together the flour, baking powder and salt into a bowl, then beat into the wet ingredients, just until you have a smooth batter.
Pour into baking tin and scatter the raspberries over the batter, pressing them in a bit. Sprinkle the top with pearl sugar.
Bake for 50 – 55 minutes, until golden on top and a toothpick inserted in the middle comes out clean. Cool in the tin for 10 minutes then remove to a wire rack to cool completely.